Thanks to my good friend
Martin Reed, I was blessed with some amazing foraged plums this weekend. Oh, what to do? Well, I had gotten this free ice cream maker off of
yerdle and I been meaning to use it. Sadly, it has been sitting on my floor for about 6 months now (sigh).
The plums are super tasty but because they are foraged, there was a bit of inconsistency in the flavor due to the different varieties. To sorta bring them all to the same place, I slow roasted them. Then I rounded them out with some Pinot Noir. Yum! It smelled so good I wanted to eat my house.
You don't have to use the Sea Glass Pinot Noir that I did from Whole Foods. You just need a wine that has caramel and cherries along with some nice acidity to it.