1 lb. plums
1 cup water
2/3 cup sugar
3/4 cup raspberries, fresh or frozen
1 tsp. kirsch (I omitted)
step 1: Show 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: Show 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: Show Images
Freeze in your ice cream maker according to the manufacturer’s instructions.