PLUM CORDIAL
Pick a large saucepanful of plums. Just barely cover with water and stew gently. Strain the juice- I put the pulp through a colander first to get out the stones and skin, then put the rest through a sieve lined with cheesecloth. Measure the juice into a saucepan, and for every two cups add two cups of sugar and a teaspoonful of citric acid. Bring to the boil and simmer for about 15 mins. Bottle, store in fridge unless you can sterilise it in a Fowler's kit or similar. Fairly strong, use at about 1:6 concentration or to taste.
Keep the pulp for other recipes- jam, sauce or icecream.
PLUM ICECREAM
Whip 300ml. of cream. Separate 4 eggs, beat the whites until stiff and add the yolks to the pulp with sugar to taste- probably 2-3 tablespoons. Combine whites, cream and fruit mixture. If you have an icecream machine use according to instructions. I just put it in a container in the freezer and stir it up every hour until set.
RAW EGG WARNING: If you're pregnant or for any other reason worried about listeria, you can heat up the fruit mixture gently until it thickens enough to coat the back of the spoon, then cool and proceed with final steps. Can't do anything about heat treating the whites though. The raw egg method is no more hazardous than chocolate mousse made with raw eggs, but use your own judgement as to whether you feel safe with this recipe (or ask a doctor).
Both recipes also good made with other fruits.
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