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1
Begin by preparing plum preserves.
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2
Cut the plums in half, discarding the seeds.
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3
Put the plums, granulated sugar, cinnamon, wine and 1/4 cup of the rum in a kettle and bring to a boil.
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4
Cover closely and cook 5 minutes.
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5
Uncover and cook, stirring rapidly in a circular motion with a wooden spoon over high heat, about 15 minutes.
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6
The mixture must be quite thick and reduced to about 2 1/2 cups.
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7
Remove the preserves from the heat and let cool.
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8
Put the cream in a bowl and add the 1 remaining tablespoon rum.
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9
Beat the eggs in a small bowl.
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10
Smear about 1 tablespoon of the plum preserves onto one slice of bread.
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11
Top with a second slice, sandwich fashion.
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12
Continue with rest of bread (12 sandwiches will serve six).
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13
Leftover preserves are excellent as a breakfast spread for toast.
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14
Combine the butter and lard in a skillet and heat to the foaming point.
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15
Dip one sandwich at a time into the cream mixture and then into the beaten egg to coat well.
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16
Drop each sandwich as it is coated into the hot fat.
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17
Cook about 2 minutes, turning once, until golden brown on both sides.
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18
Drain on absorbent toweling.
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19
If sandwiches are not to be served immediately, keep warm in oven at low heat.
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20
Arrange the sandwiches on a serving dish and sprinkle lightly with confectioners' sugar.
