36 black plums
Port wine or Marsala
hazelnuts cut in half
6 egg yolks
1/4 cup sugar
1 tablespoon vanilla
1 cup heavy cream or whipped topping
whipped cream for serving (can use store-bought or homemade)
36 black plums
Port wine or Marsala
hazelnuts cut in half
6 egg yolks
1/4 cup sugar
1 tablespoon vanilla
1 cup heavy cream or whipped topping
whipped cream for serving (can use store-bought or homemade)
Cover the black plums with Port wine or Marsala
Let it sit for 1 to 2 days or cook slowly for 5 to 10 minutes
The plums should retain their shape
Drain, remove the pits, and replace with a slice of hazelnut
Place the plums in a square refrigerator-safe dish, filling the bottom without overlapping them
Beat the egg yolks with sugar until thickened
Add vanilla
Heat the heavy cream and whisk in the egg yolks
Pour over the plums
Bake in a slow oven for 30 to 40 minutes or until the cream is set
Chill before serving
Serve chilled, topped with whipped cream
Serves 4 to 6 portions
Prep time: 1 hour and 10 minutes.
