3/4 cup sugar
1/2 cup water
2 1/2 pounds yellow plums, about 10, pitted and sliced
1/4 cup Cointreau or other orange liqueur
In a heavy skillet, combine sugar and water and cook over medium-high heat until the sugar dissolves and the mixture comes to a boil.
Add the plums, and cook for 6 to 8 minutes, or until they start to soften. Remove from heat, stir in the Cointreau or other orange liqueur, and let the mixture cool to room temperature.
Working in batches in a blender, puree the mixture until smooth. Refrigerate until cold, then process in an ice cream maker according to manufacturer’s instructions.
Makes 1 quart.