John Myers
Ingredients for 8 servings:
- 600 g plums or damsons, pitted
- 100 g sugar
- 300 ml red wine, dry
- 1 cinnamon stick(s)
- 1 star anise
- 6 cloves
- 500 ml water
- 2 tbsp lemon juice
- 1 shot of plum brandy or rum
Instructions
Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 30 minutes
with winter flavors
Caramelize the sugar in a saucepan until light brown. Deglaze with the wine, add the spices, and simmer for ten minutes until the caramel has dissolved. Discard the spices. Add the plums or prunes to the wine and simmer, covered, for another ten minutes. Purée with a hand blender and pass through a sieve. Top up with water and season with lemon juice and plum brandy. Transfer to a sealable container and freeze thoroughly. After three hours, stir with a fork to break up any long ice crystals. Stir again every thirty minutes. Refrigerate for fifteen minutes before serving. Scrape off any ice shavings with a spoon and serve in pre-frosted glasses as a small snack or as a dessert.
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