From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Fri, 24 Sep 1993 12:00:00 +0200
Servings: 4
1 dl Milk (1/2 cup) 1 x Vanilla bean, slit open
3 dl Whipping cream (1 1/4 cup) 80 g Granulated sugar (2.75 oz)
1/2 x Stick cinnamon 3 x Egg yolks
2 ts Ground cinnamon
600 g Fresh plums (1 1/2 lbs) 2 tb Dark honey
150 g Granulated sugar (5.25 oz) 1 dl Cassis (black currant
7 dl Red wine (3 cups) - liqueur) (1/2 cup)
1/2 dl Kirsch (1/4 cup) 1/2 x Lemon, juice
1 tb Pine kernels 1 Bunch fresh mint leaves
1 tb Pistachio nuts, peeled
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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