PLUM SORBET

1 1/4 cup sugar

1 1/4 cup water

2 lbs ripe, red plums; pitted and sliced

1/4 cup fresh orange juice

1/2 vanilla bean; split lengthwise

2 tablespoons fresh lemon juice

1. In a saucepan, combine 3/4 cup of the sugar with 3/4 cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Let cool to room temperature. Cover and refrigerate until chilled.

2. In another saucepan, combine plums, orange juice, vanilla bean, the remaining 1/2 cup sugar and remaining 1/2 cup water. Bring to a simmer and cook, covered, until the plums are soft, about 15 minutes.

3. Transfer the plums to a fine sieve set over a bowl. Remove the vanilla bean. With a rubber spatula, force the mixture through the sieve, pressing through as much of the fruit as possible but discarding the skins and any pulp that remains at the end. Let the puree cool to room temperature, then stir in lemon juice. Cover and refrigerate until chilled.

4. Stir the chilled sugar syrup into the puree. Pour into the canister of an ice cream maker and freeze according to the manufacturer's directions.

Yields 6 servings (1 quart)

CALORIES: 240; PROTEIN: 1g; FAT: 1g; CARBS: 60g; FIBER: 3g; CHOL: 0mg; SODIUM: 1mg.

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