Postre De Ciruelas Y Vino - cooking recipe

Ingredients

3/4 lb. small plums
1/2 c. chopped nuts
3/4 c. sugar
5 egg whites
1 c. red sweet wine
2 1/2 tsp. Knox gelatine
1/2 c. water (hot)
1 c. heavy cream

Preparation

Put plums in wine a day before making recipe.
Do not refrigerate.
Remove pits and place on stove with wine.
Cook until it becomes like a stewed fruit.
Remove and let cool.
Whip egg whites until hardened.
Add sugar, heavy cream and plum mixture.
Dissolve the gelatine in hot water.
When dissolved, add to mixture.
Pour into a greased baking pan with a hole in the center.
Place in refrigerator until thickened and set.
Use a knife to cut in pieces.