Rice casserole with red wine plums

Ingredients for 4 servings:

• 500 g plum(s) (prunes)
• 125 ml red wine
• 50 g sugar
• some cinnamon
• 1 lemon(s), sliced
• 375 ml milk
• 30 g butter
• 1 pinch of salt
• 150 g rice (short grain rice)
• 50 g butter
• 50 g powdered sugar
• 1 pinch of salt
• ½ lemon(s) – zest
• 1 cup of crème fraîche or sour cream
• 3 eggs, including the yolk
• 3 eggs, of which the egg white
• 40 g sugar
• some powdered sugar for sprinkling

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the plums, halve them and remove the stones. Bring the red wine to the boil with 1/16 l water, sugar, cinnamon and lemon slice, add the plums and simmer until the liquid has evaporated. Rice mixture: Bring the milk to the boil with butter and salt, add the rice and simmer over low heat until soft, then let it cool slightly. Beat the butter and sugar until fluffy, add the salt and grated lemon zest. Stir in the egg yolks, crème fraîche and rice. Beat the egg whites until stiff peaks, beat with the sugar and fold into the rice mixture. Place the plums in a greased baking dish, spread the rice mixture over the top and bake in a preheated oven at 180°C for approx. 45 minutes, sprinkle with icing sugar and serve. You can also save some of the beaten egg whites and make a meringue topping as a finishing touch.