---------- Recipe via Meal-Master (tm) v8.02
  Categories: Swiss, Desserts, Ethnic
       Yield: 4 servings
       1 dl Milk (1/2 cup)
       3 dl Whipping cream (1 1/4 cup)
     1/2 x  Stick cinnamon
       2 ts Ground cinnamon
       1 x  Vanilla bean, slit open
      80 g  Granulated sugar (2.75 oz)
       3 x  Egg yolks
     600 g  Fresh plums (1 1/2 lbs)
     150 g  Granulated sugar (5.25 oz)
       7 dl Red wine (3 cups)
     1/2 dl Kirsch (1/4 cup)
       1 tb Pine kernels
       1 tb Pistachio nuts, peeled
       2 tb Dark honey
       1 dl Cassis (black currant
            - liqueur) (1/2 cup)
     1/2 x  Lemon, juice
       1    Bunch fresh mint leaves
   In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring
   to a boil. In a bowl beat egg yolks and sugar until light and
   lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low
   heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool,
   Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums
   and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio
   nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect
   juice. Transfer to a small saucepan, add lemon juice and boil sauce down to
   half its volume. Return plums to sauce and simmer gently for 15 minutes.
   Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and
   garnish with fresh mint. The plums can be served warm as well as cold.