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