Traditional Viennese Stewed Plums | Fruity & Aromatic

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Traditional Viennese Stewed Plums | Fruity & Aromatic

Name: Traditional Viennese Stewed Plums | Fruity & Aromatic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 800 g fresh plums; 120 g granulated sugar; 10 g vanilla sugar; 1 tsp ground cinnamon; 3 cloves; 1 organic lemon; 2 tbsp rum; 30 g flaked almonds

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25 min

Quick

Gurkerl Küche

Der Altwiener Zwetschkenröster ist der Inbegriff der herbstlichen österreichischen Mehlspeiskultur. Reife, saftige Zwetschken werden mit Zimt, Nelken, Vanille und einem Schuss Inländer Rum sanft im eigenen Saft gedünstet. Warm oder kalt mit gerösteten Mandelblättchen ein herrlicher Genuss.

Preparation method

Preparation

Thoroughly wash the fresh plums, pat dry, cut in half, and pit them. Rinse the organic lemon under hot water, finely grate some zest, and squeeze out 2 tablespoons of juice.

Toast the flaked almonds in a non-stick pan without fat over medium heat until golden brown, then transfer immediately to a flat plate to cool.

Cooking & Stewing

Gently heat the granulated sugar in a wide pot over medium heat. Add the plum halves and toss gently.

Chef's tip

Stewed plums taste fantastic warm as a fruity dessert or as a classic side dish with Kaiserschmarrn and Topfennockerln. Sealed in the refrigerator, they keep easily for up to a week.

For an alcohol-free version, the rum can simply be replaced with 2 tablespoons of apple or grape juice.