My Four Seasons Parfaits – Winter

Ingredients for 4 servings:

• ½ tbsp cinnamon, ground
• 100 g sugar
• 400 g cream
• 3 egg yolks
• 2 tbsp plum brandy
• 12 plum(s), dried
• ¼ liter red wine (Pinot noir, Pinot nero)
• 25 ml orange juice, fresh
• ½ orange(s), peel thereof, cut into strips
• 2 tbsp honey

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Cinnamon parfait with Burgundy plums / Semifreddo d´ Inverno

Gently simmer the red wine, orange juice, and orange peel with the honey until the honey has dissolved. Now add this mixture to the prunes, ensuring they are all covered. Let it steep for at least 1 day. Beat the egg yolks until frothy. Then add the sugar and cinnamon and continue stirring until a thick mixture forms. Now add the plum brandy. Whip the cream until stiff and fold into the mixture. Pour everything evenly into molds and freeze. Remove the orange peel to serve. Thaw the parfait, turn it out, and serve with the plums and sauce.