Prep Time: 30 minutes
Ingredients:
- 1cup graham cracker crumbs
- 3 tablespoons butter, melted
- 2/3 cup chopped glazed pecans
- 1/2 cup sugar
- 2 eggs
- 1 cup heavy cream
- 3 very soft plums, peeled, pitted, mashed, drained and coarsely chopped (1 -2 cups)
- 1 1/2 tablespoons sugar
Preparation:
Line the bottom and sides of a 9 X 5-inch loaf pan with 2 layers of plastic wrap, extending the wrap over the edge of the pan. Stir together graham cracker crumbs and butter in a medium bowl; press firmly into lined pan and sprinkle with glazed pecans. Place in freezer until ready to fill.Beat 1/2 cup sugar and eggs together in a medium bowl for 5 minutes or until doubled in volume. Place bowl over a pan of simmering water so that it fits tightly. Continue beating for 5 minutes more or until mixture has reached 140 degrees F. Place in refrigerator for 20 minutes.
In a separate bowl, beat cream until stiff peaks form, then fold into egg mixture. Stir together plums and 1 1/2 tablespoons sugar and lightly fold into cream mixture. Pour into prepared pan and freeze overnight.
To serve, pull up sides of plastic to remove from pan. Cut into slices with a sharp knife.
Recipe courtesy of the California Tree Fruit Assembly.
