Plum-Ginger Granita

• 1 piece (about 2 inches) peeled fresh ginger
• 2 pounds ripe red plums, halved, pitted, and coarsely chopped, plus thin wedges for garnish (about 9 plums total)
• 1 1/3 cups sugar
• 1/4 teaspoon coarse salt
• 1 teaspoon pure vanilla extract

1. Pulse ginger in a food processor until finely chopped; transfer to a large saucepan.
2. Add plums, sugar, salt, and 5 cups water.
3. Bring to a boil over medium-high heat.
4. Reduce heat to medium.
5. Simmer, stirring occasionally, until sugar has dissolved and plums have broken down, about 15 minutes.
6. Pour plum mixture through a fine sieve into a 9 x 13-inch shallow nonreactive dish; discard solids.
7. Stir in vanilla.
8. Chill in freezer until edges are frozen, about 1 1/2 hours.
9. Remove from freezer; scrape with fork tines, pulling from edges into center.
10. Return to freezer.
11. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2 hours.
12. Spoon into serving bowls; garnish with plums.
13. A hot day is the perfect excuse for an impromptu ice cream party.
14. Stock an assortment of cones, and make chocolate and caramel sauce ahead of time.
15. To make caramel sauce, simply add cream, vanilla, lemon juice, and butter to hot sugar caramel.
16. For a rich chocolate fudge sauce, melt bittersweet chocolate in heavy cream.
17. Both of these sauces can be kept in the refrigerator for up to 1 week.
18. Quickly cooking some berries with a little sugar makes a delicious and simple fruit sauce for sundaes, too.

ginger, red plums, sugar, coarse salt, vanilla

Taken from www.epicurious.com/recipes/food/views/plum-ginger-granita-392969 (may not work)