Stewed Red Plums Recipes

TOPFENKNOEDEL WITH STEWED RED PLUMS

Topfenknoedel with Stewed Red Plums image

These hearty cheese dumplings are an Austrian specialty. Farmer cheese is a form of cottage cheese that has been drained of most of its liquid; you can find it in the dairy section of most grocery stores. Ricotta cheese can be substituted, but it must be drained in a fine sieve for at least 30 minutes.

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 7

Ingredients

Coarse salt
1 1/2 cups farmer cheese (about 9 ounces)
2 large eggs plus 2 large egg yolks
5 tablespoons granulated sugar
2/3 cup all-purpose flour
About 1/2 cup Sweet Breadcrumbs
Stewed Red Plums

Steps:

Bring a large pot of salted water to a simmer. Stir together cheese, eggs and yolks, and sugar in a medium bowl. Stir in flour and 5 tablespoons breadcrumbs. Using 2 wet soup spoons, shape a spoonful of the mixture into a 2-inch-long oval, and drop it into simmering water. Cook until it rises to the surface, about 2 minutes, then continue to cook for 3 1/2 minutes more. Repeat. You can cook 4 to 5 dumplings at a time, removing them with a slotted spoon when finished.
Divide dumplings among individual serving bowls. Sprinkle each dumpling with about 1 teaspoon breadcrumbs. Divide plums and syrup among bowls. Serve immediately.

STEWED RED PLUMS

Stewed Red Plums image

Use this recipe to make our Topfenknoedel with Stewed Red Plums.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

3/4 cup dried red plum halves (5 ounces)
2 strips lemon zest
1/3 cup granulated sugar
1/2 cinnamon stick
3 tablespoons kirsch
1 1/2 teaspoons fresh lemon juice

Steps:

Place dried plums in a bowl, and cover with cold water by 2 inches. Cover, and let soak until slightly tender but still springy (not mushy), 4 to 6 hours.
Place plums and 3/4 cup soaking liquid in a small saucepan. Stir in lemon zest, sugar, cinnamon, and kirsch. Bring to a simmer, then reduce heat and simmer very gently until plums are tender and plump and liquid has thickened slightly, 12 to 15 minutes. Let cool slightly. Remove and discard lemon zest and cinnamon. Stir in lemon juice. Let cool completely before using. Plums can be refrigerated in syrup in an airtight container for up to 1 week; reheat in a saucepan over low heat before serving.

STOVETOP STEWED PLUMS WITH CINNAMON

Stovetop Stewed Plums With Cinnamon image

Serve stewed plums along with breakfast or as a dessert with cream or whipped topping to impress friends and family.

Provided by Diana Rattray

Categories Dessert

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound fresh ripe plums , about 8 small or 6 medium
1/2 cup granulated sugar
1 cup water
1 dash salt
1 tablespoon fresh lemon juice
1 cinnamon stick

Steps:

Enjoy!

Nutrition Facts : Calories 151 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 41 mg, Sugar 36 g, Fat 0 g, ServingSize 4 Servings, UnsaturatedFat 0 g

POACHED PLUMS

Poached plums image

Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream

Provided by Barney Desmazery

Categories Dessert, Dinner, Supper

Time 35m

Number Of Ingredients 4

Ingredients

500g plums, washed
200g golden caster sugar
cinnamon stick
vanilla pod, split and seeds scraped from middle

Steps:

To prepare the plums: wash and cut them into quarters, then remove the stones.
Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins - depending on the ripeness - until the plums are soft. Leave to cool slightly and serve as they are with something creamy.

Nutrition Facts : Calories 239 calories, Fat 1 grams fat, Carbohydrate 63 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

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