Plum Sorbet - cooking recipe

Ingredients

1 (825 g) can plums in heavy syrup (approx) or (825 g) can equivalent of stewed fresh plums, in their syrup
3/4 cup marsala
1/2 cup sugar
1 lemon, juice of
3 egg whites
1/3 cup sugar

Preparation

Drain plums but reserve syrup.
Remove stones from plums.
Blend or process plums and syrup until smooth.
Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
Leave for several hours until mixture is slushy and partially set.
Beat egg whites until soft peaks form.
Add sugar gradually, beating between each addition.
Gently fold beaten egg whites through partially frozen plum mixture.
Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).