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1
Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan.
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2
Bring to a boil, reduce the heat and simmer 5 minutes.
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3
Remove from the heat and strain into a bowl.
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4
Allow to cool.
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5
Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth.
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6
Chill for 2 hours or overnight.
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7
If you are making granita, place a 9-by-11-inch baking dish in the freezer.
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8
You may omit the corn syrup and reduce the sugar if desired.
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9
Using an immersion blender, blend the plum mixture for 30 seconds.
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10
If making sorbet, freeze in an ice cream maker following the manufacturers directions.
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11
If making granita, scrape into the chilled baking dish and place back in the freezer.
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12
Set the timer for 30 minutes.
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13
Using a fork, scrape the ice crystals from the outside of the baking dish toward the center.
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14
Return to the freezer and set the timer for another 30 minutes.
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15
Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture.
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16
It should not be frozen solid.
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17
If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up.
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18
Transfer to a container and freeze.
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19
Allow to soften for 15 minutes in the refrigerator before serving.
