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Print this Recipe    Stewed Plums

Stewed Plums in Honey with Cinnamon Ice-cream
Servings: 4

1 dl milk (1/2 cup)
3 dl whipping cream (1 1/4 cup)
1/2 stick cinnamon
2 ts ground cinnamon

1 vanilla bean, slit open
80 g granulated sugar (2.75 oz)
3 egg yolks

600 g fresh plums (1 1/2 lbs)
150 g granulated sugar (5.25 oz)
7 dl red wine (3 cups)
1/2 dl Kirsch (1/4 cup)
1 tb pine kernels
1 tb pistachio nuts, peeled

2 tb dark honey
1 dl cassis (black currant liqueur) (1/2 cup)
juice of 1/2 lemon
1 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.

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