Wash the plums, stone them, cut into pieces and put them in a saucepan. Wash oranges with hot water, dry. Remove 2 thin strips of zest from 1 orange, squeeze out the juice and measure approx. 50 ml *, mix the rest with the juice from the second oranges and store. Squeeze lemon, measure 3 tbsp, save. Peel the ginger and cut into slices.

Place the saucepan with the plums on the hotplate, pour in the wine, orange peel and juice, lemon juice. Halve the vanilla stick, scrape out the pulp, put the vanilla stick and pulp in the pot as well as the other spices and sugar. Put the spices in a tea filter bag to bind. It makes it easier to remove the spices, add ginger to the pot. Simmer for 15-20 minutes. Remove the spice bag. Finely puree the plums. Stir in the egg yolks and bring to the boil (do not boil). Cream at mix. Cool in ice-cold water, then cool completely in the refrigerator. I always make them the day before and put them in the fridge overnight. Put in the ice cream machine and freeze.

Wash the figs, cut into quarters or sixths. Bring the wine, orange juice ** and sugar to the boil in a saucepan, add the figs, simmer for 1-2 minutes, remove, reduce the brew to a syrupy-like manner, allow to cool a little, add the figs,

Put fig compote in chilled dessert bowls, place red wine ice cream on top, garnish with whipped cream and peppermint.

~ .-))) Let it taste yours (((~.-.... Tips: Use red grape juice instead of red wine. The red wine ice cream unfolds its full aroma, best when it is slightly thawed. The ice cream is only 2-3 Maximum shelf life for weeks, because of the eggs and cream.