| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Sami | Fruits, Dairy, Soup/stews | 1 | Quart |
INGREDIENTS
| 2 1/4 | lb | Kelsey, Freedom, or Santa Rosa plums (about 9) |
| 3/4 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | ts | Cognac |
| 1 | ts | Balsamic vinegar |
INSTRUCTIONS
1. Cut plums in half and remove pits. Cut halves into 1/2-inch pieces. Combine plums, 3/4 C 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. 2. 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. 3. Freeze mixture in an ice-cream maker according to manufacturer's instructions. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on Jan 31, 1997.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”