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See below ingredients and instructions of the recipe
21 1/2 oz Cans purple plums 3/4 ts Chinese five-spice powder
1/2 c Water Whole star anise seeds
1/4 c Dry Sherry -(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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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