Recipe - Stewed Plums In Honey With Cinnamon Ice-Cream

ICECREAM
1 dl Milk (One half cup)
3 dl Whipping cream (1 One fourth cup)
One half x Stick cinnamon
2 teaspoon Ground cinnamon
Vanilla bean, slit open
80 g Granulated sugar (2.75 oz)
3 x Egg yolks

PLUMS
600 g Fresh plums (1 One half lbs)
150 g Granulated sugar (5.25 oz)
7 dl Red wine (3 cups)
One half dl Kirsch (One fourth cup)
1 tablespoon Pine kernels
1 tablespoon Pistachio nuts, peeled
2 tablespoon Dark honey
1 dl Cassis (black currant
liqueur) (One half cup)
One half x Lemon, juice
1 Bunch fresh mint leaves

Icecream

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
lemoncolored. Gradually stir in the hot liquid. Return to pan. Over low
heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool,
freeze.

Plums:

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.

Serving:

Arrange plums and sauce in a soup plate. Top with cinnamon icecream and
garnish with fresh mint. The plums can be served warm as well as cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini