When life gives you too much fruit, make sorbet! I broke out the ice cream maker last Sunday to make use of some frozen pureed plums I had leftover from the summer. It was simple, healthy and gorgeous.
Plum Merlot Sorbet
About 6-10 plums depending on size, enough to make about 4 cups of puree
1/4 cup Merlot or other red wine
Sugar to taste
Cut the plums into small pieces. Underripe and overripe fruit both work well with this recipe. Puree the fruit with a hand mixer or blender. Thanks to the skin it should turn a gorgeous dark red color. If you want, you can freeze this mixture and save it for later.
Mix in the wine (or ginger, or mint, or honey, or almonds, or almost anything else that suits your fancy) in with the fruit. Add sugar to taste. I like it pretty tart myself and only used a few tablespoons of sugar.
Pour the mixture into the ice cream maker and let it run for about 30 minutes. If you wanted to get fancy, a little sweet whipped cream on top would be a good addition.