Zwetschgenröster/stewed plums

Zwetschgenröster

The perfect side dish for your Kaiserschmarrn!

The infinitely delicious recipe for the Kaiserschmarrn I wrote down for you last week
and as promised, the recipe + Youtube video for the plum roaster is coming today.

It is by far the best accompaniment to Kaiserschmarrn!

The fresh plums are cooked with caramelized sugar and a little bit of water.

Cinnamon stick, star anise and a whole vanilla pod bring out the fine, sweet and sour aroma of the plums.
The red wine and port wine perfectly round off the taste of the plum roaster.

Most of the alcohol dissipates during cooking, but if you still want to leave it out, you can use cherry juice, orange juice or plum juice instead.

What is the difference between Zwetschgen and plums?

The "Zwetschge" is a subspecies of the plum and impresses with her taste and consistency
That points are perfect for the production of stewed plums.

  1. The "Zwetschge" has a firmer pulp than the plum. Due to this property, at the end of the cooking time you will receive stewed plums in which you can still see small pieces of plums.
  2. The taste of "Twetschge" and plum differs in the rather dry and sweet-sour pulp of the plum and the very juicy and sweet pulp of the plum.

AuthorSimonCategory, , , , DifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 500 g Zwetschge/plums
 35 g sugar
 35 g water
 50 g red wine
 50 g port wine
 1 cinnamon stick
 1 star anise
 1 vanilla pod
 juice of a fresh orange

1

Wash the Zwetschge/plums and remove any blemishes. Halve the plums and remove the stones.

2

Place sugar and water in a pan. Turn the heat to medium and cook (do not stir!) until the sugar dissolves into a clear syrup.

3

Once the caramel has gotten a golden color, like amber, start to deglace your caramel with red wine and port wine.

4

Add cinnamon, star anise, one halved vanilla pod and juice of ar fresh orange.

5

Add your halved plums

6

Increase the heat and bring to boil for 10-15 minutes. You need to be vigilant at this point. Stir frequently to avoid the jam catching and burning on the bottom of the pan.

Ingredients

 500 g Zwetschge/plums
 35 g sugar
 35 g water
 50 g red wine
 50 g port wine
 1 cinnamon stick
 1 star anise
 1 vanilla pod
 juice of a fresh orange

Directions

1

Wash the Zwetschge/plums and remove any blemishes. Halve the plums and remove the stones.

2

Place sugar and water in a pan. Turn the heat to medium and cook (do not stir!) until the sugar dissolves into a clear syrup.

3

Once the caramel has gotten a golden color, like amber, start to deglace your caramel with red wine and port wine.

4

Add cinnamon, star anise, one halved vanilla pod and juice of ar fresh orange.

5

Add your halved plums

6

Increase the heat and bring to boil for 10-15 minutes. You need to be vigilant at this point. Stir frequently to avoid the jam catching and burning on the bottom of the pan.

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