Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------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

---------------------------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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