Stewed plums in honey with Cinnamon ice-cream

From: (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         

  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.
  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
  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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