For a colorful dessert, make three quarts, using purple, red, and green plums.
- Yield: Makes 1 quart
Source: Martha Stewart Living, August 1994
- 2 1/4 pounds Kelsey, Freedom, or Santa Rosa plums (about 9)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons cognac
- 1 teaspoon balsamic vinegar
Cut plums in half and remove pits. Cut halves into 1 1/2-inch pieces. Combine plums, 3/4 cup water, the sugar, and the salt in a 5-quart nonreactive saucepan. Cook over medium heat until plums break down, about 30 minutes. Stir occasionally to prevent plums from scorching.
Remove from heat and cool slightly. Puree mixture in a food processor and strain into a medium bowl set over an ice bath to chill. Stir in cognac and vinegar.
Freeze mixture in an ice-cream maker according to manufacturer's instructions.