Cinnamon Parfait with Hot Plum Jam

Beat the egg yolks and sugar until creamy. In a 2nd baking bowl, whip the whipping cream until stiff. Mix both together loosely and season with cinnamon. Pour into a loaf pan, smooth the surface and freeze covered with aluminum foil in the freezer for a few hours. Remove half an hour before serving and let stand at room temperature. Then turn out the parfait and cut into slices. It goes very well with hot plum jam. For the plum jam, rinse the prunes, put them in a suitable bowl and pour the red wine over them. The wine must completely cover the fruit! Marinate for 2 days at room temperature, adding a little more red wine as needed. Heat the red wine plums untila just before boiling point, crush finely in a hand mixer and cook briefly. Serve hot with the parfait.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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