Plum and Red-Wine Sorbet
['1 pound ripe red, black, or prune plums, halved lengthwise and pitted', '3/4 cup dry red wine', '3/4 cup sugar', '3/4 cup water', '1 (3-inch) cinnamon stick', '2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler)', '1 teaspoon fresh lemon juice', '8 black peppercorns', 'Equipment:an ice cream maker']
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. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
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