Cinnamon Parfait with Plum Sauce
For the parfait, beat the egg yolks with the sugar vigorously for about 10 minutes until creamy. Mix the cinnamon with the cream, beat until stiff, then fold into the egg mixture. Line a small, rectangular pan with plastic wrap, then fill with the cream and smooth the surface. Cover and place in the freezer for at least 4-5 hrs.
For the jam, combine the prunes with the red wine and soak for about 1 hour, then bring to a boil together in a sauce pan. Rinse the prunes, remove pits and add to the pan. Simmer for 2-3 minutes, then puree. Add a little wine if needed, and season with honey to taste.
Remove the parfait from the freezer about 20 minute before serving. Remove from the mold, cut into slices and cover with the plum jam. Garnish with mint and serve immediately.