Warm Plums With Cinnamon Toast and Red Plum Sorbet

• 3/4 pound ripe red plums, pitted and chopped
• 13 cup plus 2 tablespoons water
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 6 large plums, underripe, halved and pitted
• 1/2 cup sugar
• 13 cup water
• 3/4 teaspoon ground cinnamon
• 4 large slices white bread, toasted, crusts removed
• 2 tablespoons unsalted butter, softened

1. Make the sorbet: Combine chopped plums and 2 tablespoons of the water in a heavy saucepan.
2. Cook over medium-low heat until soft, about 15 minutes.
3. Transfer to a blender and puree until smooth, set aside.
4. Place the remaining water and sugar in a clean saucepan and boil for 4 minutes.
5. Combine plum puree, sugar syrup, vanilla extract and lemon juice in a glass or ceramic bowl.
6. Refrigerate until chilled.
7. Pour the mixture into an ice-cream maker and proceed according to manufacturer's directions.
8. Prepare the plums: preheat the oven to 350 degrees.
9. Place the halved plums, cut side up, in an earthenware dish or heavy skillet.
10. Sprinkle with the sugar and water, and dust with 1/2 teaspoon of the cinnamon.
11. Bake until tender, about 25 minutes.
12. Remove from oven and keep warm.
13. Meanwhile, make the cinnamon toast.
14. Preheat the broiler.
15. Place the toast on a baking sheet.
16. Spread with butter and dust with the remaining cinnamon.
17. Broil just until the butter starts to bubble, about 2 minutes.
18. Remove and set aside.
19. To assemble the dessert, arrange 3 plum halves like flower petals on each of four dessert plates.
20. Place a small scoop of sorbet in the middle, drizzle with a spoonful of the plum juices and serve with cinnamon toast.

red plums, water, sugar, vanilla, lemon juice, sugar, water, ground cinnamon, white bread, unsalted butter

Taken from cooking.nytimes.com/recipes/4240 (may not work)