Plum dessert

Plum dessert
500 g plums or damsons
1 vanilla pod
100 g biscuits (e.g. cantuccini, amaretti)
1 tbsp. balsamic vinegar
4 tbsp. icing sugar
100 g butter
Remove the stones from the plums and cut into wedges. Scrape the pulp from the vanilla pod and crumble the biscuits. Heat the butter in the pan and stir in the icing sugar and the vanilla pulp. As soon as the sugar melts, add the plums and deglaze with the vinegar.
Place the compote in the freezer for approx. 30 minutes before processing it into a creamy sorbet in the slow juicer with the sorbet attachment.
Decorate with the biscuit crumbs and serve.