Yield: 4 servings
|1 decilitre||Milk (1/2 cup)|
|3 decilitres||Whipping cream (1 1/4 cup)|
|½ x||Stick cinnamon|
|2 teaspoons||Ground cinnamon|
|1 x||Vanilla bean, slit open|
|80 grams||Granulated sugar (2.75 oz)|
|3 xes||Egg yolks|
|600 grams||Fresh plums (1 1/2 lbs)|
|150 grams||Granulated sugar (5.25 oz)|
|7 decilitres||Red wine (3 cups)|
|½ decilitre||Kirsch (1/4 cup)|
|1 tablespoon||Pine kernels|
|1 tablespoon||Pistachio nuts, peeled|
|2 tablespoons||Dark honey|
|1 decilitre||Cassis (black currant liqueur) (1/2 cup)|
|½ x||Lemon, juice|
|1 \N||Bunch fresh mint leaves|
In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil. In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool, freeze.
Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect juice. Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume. Return plums to sauce and simmer gently for 15 minutes.
Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and garnish with fresh mint. The plums can be served warm as well as cold.