Cinnamon parfait with red wine plums

Ingredients for 6 servings:

• 1 kg plum(s)
• 1 bottle of red wine (Chianti)
• 100 g sugar
• 2 stalk(s) cinnamon
• 1 orange(s), untreated, sliced
• 1 lemon(s), untreated, sliced
• some cloves
• 5 eggs
• 400 g whipped cream
• 100 g sugar
• 2 tbsp Baileys Irish Cream
• 2 tbsp cinnamon powder
• 1 pack of cream stiffener
• possibly chopped pistachios

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Bring the wine to a boil with the spices and citrus slices. Add the plums (don’t overcook them, or they’ll get very soft) and let them steep for a few hours. Then pour the wine and plums into screw-top jars. They’ll keep for a few months. For the parfait, separate the eggs. Whisk the egg whites and cream with the cream stabilizer until stiff peaks form. Whisk the egg yolks with the sugar, Baileys, and cinnamon until creamy and gently mix everything together. Pour the mixture into molds lined with cling film and freeze for at least 6 hours, preferably overnight. Remove from the freezer a few minutes before serving. I serve the parfait with the hot red wine plums (I thicken the sauce a bit!) and pistachios.