3 tablespoons balsamic vinegar
2 Elephant Heart plums, washed and dried
5 small strawberries, washed and dried
2 scoops vanilla ice cream
freshly ground black pepper
2 small sprigs fresh mint
Add the balsamic vinegar to a small saucepan and place it over high heat. As soon as it’s bubbling, turn the heat to low and simmer just until it becomes thick and is reduced by about half, about 7 minutes. Let cool.
Cut the plums in half, lengthwise, gently remove the pits, and then cut each half horizontally into thin slices.
Arrange the plum slices evenly between two dessert plates, in a circular pattern.
Remove the stems from the strawberries, cut them into thin slices, and arrange them on top of the plums.
Add a scoop of the ice cream on top of each plate, drizzle with the balsamic glaze, and sprinkle with a bit of freshly ground black pepper.