A Jerry James Stone Recipe
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- 1 pound plums (about 2 cups)
- 2 cups SeaGlass Santa Barbara Pinot Noir
- 1 cup sugar
- 1 bay leaf
- Pinch of salt
- Add the plums to a baking dish and roast them at 275 degrees for about 4 hours. Now, I have these wonderful foraged plums that are all about the size of a cherry tomato. If you are using a standard plum from the store, I suggest you halve and pit them first.
- They are done roasting. Wow, how gorgeous do these look? Now, pitting these before they were roasted would be a pain in the behind. So I did it after. The pits just slide right out, easy breezy.
- Transfer the pitted plums to the food processor and puree them until very smooth.
- In a medium sauce pan, combine the plum puree (should be about 1 cup), 2 cups red wine, 1 cup of sugar and the bay leaf. Bring it to a boil, just so that the sugar becomes incorporated.
- Remove from the stove, mix in the pinch of salt, and allow to cool. Then transfer it to the fridge and let it chill for about 2 hours.
- Place the puree in an ice cream machine and churn according to instructions, for approximately 25 minutes, until desired consistency is achieved.
- Serve immediately or place in an air tight container and put in the freezer to firm up. Enjoy!