| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1991 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Black plums; (about 5), pitted |
|
|
; and chopped |
| 3 |
tb |
Fresh lemon juice; or to taste |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Kirsch |
INSTRUCTIONS
In a saucepan combine the plums, the lemon juice, and 1/4 cup water
and cook the mixture over moderate heat, stirring occasionally, for
10 to 15 minutes, or until the plums are soft. While the plums are
cooking, in a small saucepan combine the sugar and 3/4 cup water,
cook the mixture over moderate heat, stirring, until the sugar is
dissolved, stir in the kirsch. In a blender or food processor puree
the plums with the kirsch syrup. Strain the puree through a fine
sieve into a bowl, let it cool, and freeze it in an ice-cream freezer
according to the manufacturer's instructions.
Makes about 1 quart.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”