Whisk together water, rum and red wine. Remove stems from plums and rinse well. Portion the lemon ice cream: Either use an ice cream scoop to form balls or cube the ice cream. Place on a tray or board and place in the freezer until ready to serve. Workflow: ============== Since the rump plums are served chilled, schedule preparation for the morning or day before. Cut plums in half so that the pit remains firm in one half. Turn on hotplate to high temperature. Bring candy, cinnamon stick and rum-red wine-water mixture to a boil. Add the plums. Close saucepan and simmer for 10 minutes. Pour the plums into a sieve. Collect liquid in a saucepan. Turn on hotplate to medium heat. Bring liquid to a boil. Reduce heat to low. Cook liquid, stirring, until almost syrupy, 3-5 minutes. Remove cinnamon stick from cooled plums. Remove seeds from fruit halves. Shape plum half into the still hot, boiled down liquid, cool. Serving suggestion: ================= Add fresh mint leaves, dust with ground cinnamon. Add the scoop of ice cream, of course.
Our tip: Use your favorite red wine for cooking!
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