California Plum-Praline Semifreddo

Line the bottom and sides of a 9 x 5-inch (22.5 x12.5 cm) loaf pan with 2 layers of plastic wrap, extending the wrap over the edges 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 (125 mL) sugar and eggs together in a medium bowl for 5 minutes or until doubled in volume.
Place the bowl over a pan of simmering water so that it fits tightly. Continue beating for 5 minutes more or until mixture has reached 140°F (60°C.)
Place the bowl 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 ½ Tbsp. (22 mL) 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.