1 pound ripe plums, quartered and pitted
3/4 cup dry red wine
1/2 cup honey
3/4 cup water
1 cinnamon stick
2 large strips lemon zest (removed with a vegetable peeler)
1 teaspoon fresh lemon juice
8 black peppercorns
1. Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes.
2. Discard cinnamon stick and zest.
3. Purée in batches in a blender until very smooth. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
4. Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.