Yield: 6 servings
|21½ ounce||Cans purple plums|
|¼ cup||Dry Sherry|
|¾ teaspoon||Chinese five-spice powder|
|Whole star anise seeds (optional)|
Drain plums, reserving liquid. Remove pits from plums. In food processor or blender, combine plums, reserved liquid, water, Sherry and spice powder. Process until very smooth (there should be no flecks of plum peel). Freeze in ice cream maker according to manufacturer's directions. Serve garnished with star anise, if desired.
Serves 6 to 8.
Karen Gillingham from the Hayward Daily Review, 10/26/92.
Posted by Stephen Ceideberg; November 1 1992.