Cinnamon plums with advocaat foam

Name: Cinnamon plums with advocaat foam
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Prunes; 7-10 Tbsp or nectarines; 1 TABLESPOON butter/margarine; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 3-5 Tbsp sugar (50-75 g); 1/2 TEASPOON ground cinnamon; 2 fresh eggs; 4-5 Tbsp Egg liqueur; 7-10 Tbsp untreated grated lemon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Prunes
7-10 Tbsp or nectarines
1 TABLESPOON butter/margarine
7-10 Tbsp grated rind of
1/2 untreated lemon
3-5 Tbsp sugar (50-75 g)
1/2 TEASPOON ground cinnamon
2 fresh eggs
4-5 Tbsp Egg liqueur
7-10 Tbsp untreated grated lemon

Directions

1
Wash the plums or nectarines, dab dry and cut in half. Stone the fruit. Cut the fruit flesh into thin slices
2
Heat the fat. Add the plums or nectarines and lemon peel and steam for approx. 2 minutes, stirring gently from time to time
3
add 2-3 tablespoons of sugar and cinnamon to the fruit and toss until the sugar is dissolved
4
For the advocaat foam, place eggs, 1-2 tbsp. sugar and advocaat in a metal bowl. Whisk everything in a hot water bath with the whisk of the hand mixer for a few minutes until light foamy
5
Arrange steamed plums or nectarines on four dessert plates. Spread egg liqueur foam over them. Garnish with a few lemon shavings as desired