Stewed Plums In Honey With Cinnamon Ice-cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Swiss | Desserts, Ethnic, Swiss | 4 | Servings |
INGREDIENTS
| 1 | Milk, 1/2 cup | |
| 3 | Whipping cream, 1 1/4 cup | |
| 1/2 | Stick cinnamon | |
| 2 | t | Ground cinnamon |
| Vanilla bean, slit open | ||
| 80 | g | Granulated sugar, 2.75 oz |
| 3 | Egg yolks | |
| 600 | g | Fresh plums, 1 1/2 lbs |
| 150 | g | Granulated sugar, 5.25 oz |
| 7 | Red wine, 3 cups | |
| 1/2 | Kirsch, 1/4 cup | |
| 1 | T | Pine kernels |
| 1 | T | Pistachio nuts, peeled |
| 2 | T | Dark honey |
| 1 | Cassis, black currant | |
| liqueur 1/2 cup | ||
| 1/2 | Lemon, juice | |
| 1 | Bunch fresh mint leaves |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 338
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 271.6mg
Carbohydrates: 85g
Fiber: 3.1g
Sugar: 81.1g
Protein: 1.6g