Makes 2 cups
This is a very simple and pretty dessert. Although plums are not as commonly used in frozen desserts as peaches, berries, and citrus fruits, they make an especially lush and creamy sorbet.
6 soft, ripe plums (approximately 1 pound)
1/3 cup water
1 1/2 teaspoons kanten flakes (agar-agar)
2/3 - 3/4 cup rice malt syrup (to taste)
1 teaspoon lemon juice
Halve and pit plums. Combine with 1/3 cup water in a stainless steel, glass, or enamel-coated saucepan. Bring to a simmer, then cover. Cook gently over medium-low heat, stirring occasionally until tender (10-15 minutes). Remove from heat. With slotted spoon, transfer plums (including skins) to blender or food processor. Sprinkle kanten over remaining cooking liquid and gently simmer 3 minutes, stirring occasionally. Add liquid to blender and purée until smooth. While plums are still hot, mix in rice malt sysrup, add lemon juice, and mix well. Pour mixture into a baking pan, casserole dish, or undivided ice tray. Cover with foil or plastic wrap, and freeze until solid (at least 6 hours).
VARIATION: Plum sorbet is smooth enough to scoop out and eat as is, but for a creamier texture, blend it again (at least one hour and up to a day before serving). Scrape frozen mixture with a fork until it resembles finely crushed ice. Spoon half of mixture into a chilled food-processor bowl or blender and purée until light and smooth but not thawed. Process the other half. Place blended sorbet in a pint container, cover, and freeze until firm (1-3 hours).