Stewed Plums in Honey with Cinnamon Ice-Cream

• 1 dl milk
• 3 dl heavy whipping cream
• 1/2 stick cinnamon
• 2 teaspoons cinnamon ground
• 1 each vanilla bean slit open
• 80 grams sugar granulated
• 3 each egg yolks
• 600 grams plums fresh
• 150 grams sugar granulated
• 7 dl red wine
• 1/2 dl kirsch (cherry brandy)
• 1 tablespoon pine kernels
• 1 tablespoon pistachio nuts
• 2 tablespoons honey dark
• 1 dl creme de cassis
• 1/2 each lemon juice
• 1 bunch mint leaves fresh

1. Ice-cream: In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil.
2. In a bowl beat egg yolks and sugar until light and lemon-colored.
3. Gradually stir in the hot liquid.
4. Return to pan.
5. Over low heat beat until cream thickens.
6. DO NOT BOIL !!
7. Remove spices, let cool, freeze.
8. Plums: Wash, halve and pit the plums.
9. In a saucepan caramelize sugar.
10. Add plums and stir well.
11. Moisten with wine and kirsch.
12. Add pine kernels, pistachio nuts, honey and liqueur.
13. Simmer for 10 minutes.
14. Strain plums, collect juice.
15. Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume.
16. Return plums to sauce and simmer gently for 15 minutes.
17. Serving: Arrange plums and sauce in a soup plate.
18. Top with cinnamon ice-cream and garnish with fresh mint.
19. The plums can be served warm as well as cold.

milk, heavy whipping cream, cinnamon, cinnamon ground, vanilla bean slit open, sugar, egg yolks, sugar, red wine, pine kernels, pistachio nuts, honey, creme, lemon juice, mint

Taken from recipeland.com/recipe/v/stewed-plums-honey-cinnamon-ice-45662 (may not work)