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Ingredientes
- 2Â 1/4 lb Kelsey, Freedom, or possibly Santa Rosa plums (about 9)
- 3/4 c. Sugar
- 1/4 tsp Salt
- 2 tsp Cognac
- 1 tsp Balsamic vinegar
Direcciones
- 1. Cut plums in half and remove pits. Cut halves into 1/2-inch pcs.
- Combine plums, 3/4 C water, the sugar, and the salt in a 5-qt nonreactive saucepan. Cook over medium heat till plums break down, about 30 min. Stir occasionally to prevent plums from scorching.
- 2. Remove from heat and cold slightly. Puree mix in a food processor and strain into a medium bowl set over an ice bath to chill. Stir in cognac and vinegar.
- 3. Freeze mix in an ice-cream maker according to manufacturer's instructions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 166g | |
| Calories 607 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 9mg | 0% |
| Total Carbs 150.87g | 40% |
| Dietary Fiber 0.0g | 0% |
| Sugars 150.66g | 100% |
| Protein 0.03g | 0% |
