- 3/4 cup water
- 1/2 cup sugar
- 2 whole allspice
- 1 cinnamon stick
- 1/2 vanilla bean, split lengthwise
- 1 1/2 pounds plums, preferably red-fleshed (about 7 large), pitted, cut into 3/4-inch pieces
- 1 peach, pitted, thinly sliced
- 1 nectarine, pitted, thinly sliced
- 1 plum, pitted, thinly sliced
- Combine water, sugar, allspice and cinnamon in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 2 minutes. Cool syrup completely.
- Puree 1 1/2 pounds plums in processor. Press enough puree through sieve to measure 1 1/2 cups. Strain syrup into puree and blend well. Transfer mixture to 9x5x3-inch glass loaf dish. Freeze plum mixture until flaky crystals form, stirring every 30 minutes, about 4 hours. (Can be made 1 week ahead. Cover; keep frozen.)
- Spoon granita into 4 glass goblets. Top with peach, nectarine and plum slices and serve immediately.