1.2kg plums (Mirabelle or prune),
1/4 tsp. salt,
2 tsp. Cognac,
2 tsp. balsamic vinegar
Cut plums into pieces. Cook in a large saucepan with the sugar, salt and water. Then bring to a boil and let it stew about 30 minutes over medium heat, stirring regularly.
Off the heat, add the brandy and balsamic vinegar. Mix everything. Let freeze in an ice cream maker. Serve with your barbecue dish or pastries.