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For a colorful dessert, make three quarts, usingpurple, red, and green plums.

Martha Stewart Living, August 1994

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • 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, about30 minutes. Stir occasionally to prevent plums from scorching.

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  • 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.

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