Cinnamon Parfait with Burgundy Plums

The cinnamon parfait is a so-called whipped top half-frozen, because of this you do not need an ice cream machine or the like. Just whisk the egg yolks until pale yellow and creamy, add the sugar and ground cinnamon and continue whisking until the sugar is dissolved and the mixture is thick. Add the cognac , whip the whipped cream until stiff and fold in. Pour out into a pretty baking dish. Place in freezer for at least 3 h and in regular icebox 1 hour before serving. To serve, dip a spoon in tap water. Plums to cinnamon, it is logical, because the flavor composition reminds of Christmas. For the prunes needed for this – 6 pieces per unit are enough, but why not make more, they keep neatly – is to pay attention, once again, to the best qualities. They are called Kurpflaumen, ditto Römer- or Karlsbader Zwetschken, they are often already pitted and juiciest. Otherwise, only the French dried plums from Agen can be recommended. You put them (leave the seeds d rin!) not too close together in a sufficiently large bowl. Put on tap water with honey and let it boil on the stove until the mixture becomes a sweet syrup. Pour it over the plums. Then cover them with a strong and fruity red wine in which bitter orange marmalade has been mixed. Better yet, peel unsprayed plums cut into very thin strips.

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