For the plum puree, wash 250 g prunes, place in a bowl and pour about 500 ml red wine over them. The wine must completely cover the fruit! Marinate for two days at room temperature, adding a little red wine if necessary.
Heat the red wine plums to just before the boiling point, finely puree them in a blender (or magic wand) and let simmer briefly. Serve hot with the parfait.
For the cinnamon parfait: Beat the egg yolks and sugar until frothy. In a second bowl, whip the cream until stiff. Mix both loosely and season with cinnamon. Pour into a loaf pan. Smooth the surface and cover with aluminum foil and leave to freeze in the freezer for a few hours. Remove before serving. Then turn the parfait out and cut into slices and serve with the hot plum sauce.
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