1 lb. plums
1 cup water
2/3 cup sugar
3/4 cup raspberries, fresh or frozen
1 tsp. kirsch (I omitted)

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  • step 1: HideShow Images

    Slice the plums into 8 wedges each and remove the pits.  Place them in a medium saucepan with the water.  Heat over medium-high heat until the mixture begins to simmer.  Reduce the heat to medium, cover and cook for 8 minutes or until tender, stirring occasionally.  Remove the pan from the heat, and stir in the sugar and raspberries.  Let cool to room temperature.

  • step 2: HideShow Images

    Puree the fruit mixture in a food processor or blender until smooth.  Strain the mixture through a fine mesh sieve to remove the seeds, pressing it through with a spoon to retain as much of the strained puree as possible.  Stir in the kirsch (if using).  Chill the mixture thoroughly in the refrigerator.

  • step 3: HideShow Images

    Freeze in your ice cream maker according to the manufacturer’s instructions.