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