Stewed plums in honey with cinnamon ice-cream
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Stewed plums in honey with cinnamon ice-cream
  Honey    Cinnamon    Ice cream    Swiss  
Last updated 6/12/2012 1:24:55 AM. Recipe ID 58651. Report a problem with this recipe.
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      Title: Stewed plums in honey with cinnamon ice-cream
 Categories: Swiss, Desserts, Ethnic
      Yield: 4 Servings
 
MMMMM-------------------------ICE-CREAM------------------------------
      1 dl Milk (1/2 cup)
      3 dl Whipping cream (1 1/4 cup)
    1/2 x  Stick cinnamon
      2 ts Ground cinnamon
      1 x  Vanilla bean, slit open
     80 g  Granulated sugar (2.75 oz)
      3 x  Egg yolks

MMMMM---------------------------PLUMS--------------------------------
    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)
    1/2 x  Lemon, juice
      1    Bunch fresh mint leaves
 
  Ice-cream
  
  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.
  
  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 ice-cream
  and garnish with fresh mint. The plums can be served warm as well as
  cold.
 




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Recipe ID 58651 (Apr 03, 2005)

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