Categories: Desserts, Ceideburg 2 
      Yield: 6 servings 
  
 21 1/2 oz Cans purple plums 
    1/2 c  Water 
    1/4 c  Dry Sherry 
    3/4 ts 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.