Austrian Plum Toasts (Zwetschkenpofesen)

• 2 pounds purple plums
• 2 cups granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup dry white wine
• 1/4 cup plus 1 tablespoon dark rum (preferably Demerara rum, 151 proof)
• 13 cup heavy cream
• 2 eggs
• 24 1/4-inch thick slices French bread (baguettes)
• 6 ounces butter
• 6 ounces lard
• 1/4 cup confectioners' sugar

1. Begin by preparing plum preserves.
2. Cut the plums in half, discarding the seeds.
3. Put the plums, granulated sugar, cinnamon, wine and 1/4 cup of the rum in a kettle and bring to a boil.
4. Cover closely and cook 5 minutes.
5. Uncover and cook, stirring rapidly in a circular motion with a wooden spoon over high heat, about 15 minutes.
6. The mixture must be quite thick and reduced to about 2 1/2 cups.
7. Remove the preserves from the heat and let cool.
8. Put the cream in a bowl and add the 1 remaining tablespoon rum.
9. Beat the eggs in a small bowl.
10. Smear about 1 tablespoon of the plum preserves onto one slice of bread.
11. Top with a second slice, sandwich fashion.
12. Continue with rest of bread (12 sandwiches will serve six).
13. Leftover preserves are excellent as a breakfast spread for toast.
14. Combine the butter and lard in a skillet and heat to the foaming point.
15. Dip one sandwich at a time into the cream mixture and then into the beaten egg to coat well.
16. Drop each sandwich as it is coated into the hot fat.
17. Cook about 2 minutes, turning once, until golden brown on both sides.
18. Drain on absorbent toweling.
19. If sandwiches are not to be served immediately, keep warm in oven at low heat.
20. Arrange the sandwiches on a serving dish and sprinkle lightly with confectioners' sugar.

purple, sugar, ground cinnamon, white wine, dark rum, heavy cream, eggs, bread, butter, lard, confectioners

Taken from cooking.nytimes.com/recipes/2063 (may not work)