Recipe for Stewed Plums in Honey with Cinnamon Ice-Cream 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
ICE-CREAM ----------------
1 dl Milk (1/2 cup)
3 dl Whipping cream (1 1/4 cup)
1/2 x Stick cinnamon
2 tsp Ground cinnamon
Vanilla bean, slit open
80 gm Granulated sugar (2.75 oz)
3 x Egg yolks
----------------- PLUMS ----------------
600 gm Fresh plums (1 1/2 lbs)
150 gm Granulated sugar (5.25 oz)
7 dl Red wine (3 cups)
1/2 dl Kirsch (1/4 cup)
1 tbl Pine kernels
1 tbl Pistachio nuts, peeled
2 tbl Dark honey
1 dl Cassis (black currant liqueur) (1/2 cup)
1/2 x Lemon, juice
Instructions:
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.

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