3/4 1 pound (6-8) Plouts
3/4 cup of Sugar
2 cups Red Wine
2 whole Star Anise
Rough cut pluots directly over and into a blender, discarding pits. This will best ensure all juices are captured.
Add the sugar and puree.
Pour puree into a sauce pot, add wine and star anise and bring to a boil.
Cut the heat and allow to continue to steep until room temperature.
Remove star anise, transfer to lidded container and store refrigerated to completely chill.
Process into sorbet in an ice cream machine. Serve immediately or transfer to a container in the freezer.
If you don't have an ice cream machine for processing, you can also freeze in an ice tray, then right before serving crush in frozen mixture in a blender.