1 1/2 pounds soft plums
1 1/2 cups water
Sugar
Kirsch or Plum eau de vie
Directions: one line for each direction. When saved the lines will be numbered.
Cut plums in half, remove pits and place plums in saucepan. Cook over medium heat, stirring often to keep plums from sticking to bottom. When plums are heated through, about 5 minutes, add water and 1 cup sugar. Cook until sugar dissolves, stirring, about 5 minutes.
Pass through food mill or puree in food processor. Taste for sweetness and add sugar as needed. Add eau de vie to taste. Chill 1 hour.
Freeze according to instructions of ice-cream maker.
Comments: Chez Panisse in San Francisco has a way with plums. Its former pastry chef, Lindsey Shere, used Santa Rosas in simple plum tarts. One of her successors, Charlene Reis, makes this sherbet. At the restaurant, they make three different sherbets, using different colored plums, say Santa Rosa, Greengage and Elephant Heart. Of course one doesn't need to make three versions at home. Whichever plum or variety of plums you use, Reis advises adjusting the sugar according to the plums' individual sweetness.
