Topfenknoedel With Stewed Red Plums Recipes

STEWED PLUMS

Steps:

• Wash, de-stone and halve the plums (leave the skin on).
• Place the sugar, water, orange juice and cinnamon stick into a medium-sized pot over a medium heat and simmer, stirring occasionally until the sugar dissolves.
• Add the plums and simmer for 8-10 minutes or until the fruit is soft and begins to break down. Keep an eye on it as very ripe plums will cook faster and will get mushier. You want the plums to still be intact, but be soft and cooked through.
• Remove and discard the cinnamon stick.
• Enjoy hot or cold. Delicious on ice cream, yogurt, pancakes, waffles etc... Get creative with the stewed plums.

EASY STEWED DAMSON PLUMS

Steps:

• Gather the ingredients.
• Combine sugar, water, and cinnamon stick in a large pot over high heat. Boil for 3 minutes or until mixture is syrupy.
• Add plums to the syrup and bring back to a boil. Reduce heat, cover, and simmer the plums for about 10 minutes, or until quite tender.

STOVETOP STEWED PLUMS WITH CINNAMON

Steps:

• Enjoy!

POACHED PLUMS

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.

STEWED RED PLUMS

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.

TOPFENKNOEDEL WITH 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.

FRESH PLUM CRUMB DESSERT

Steps:

• In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2-qt. baking dish. , In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter. , Bake at 375° for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature.

TOPFENKNODEL

Steps:

• Pour light cream over diced white bread, allow to soak in, stir until smooth. Beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in white bread soaked in cream.
• Whip egg whites, add to mixture, then carefully fold in flour and semolina. Let mixture sit in refrigerator for about one hour. Form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes.
• In a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant.
• Toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.

BEEF AND PLUM STEW (INSPIRED BY THE HUNGER GAMES)

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in the melted butter until lightly brown, 8 to 10 minutes. Cook bacon in the onion mixture until browned, 5 to 7 minutes.
• Heat wine in a separate pot over medium heat until simmering. Add dried plums to wine and cook for about 10 minutes. Add mushrooms, cover pot, and reduce heat to low.
• Cook and stir tomatoes and beef into bacon mixture until beef is browned, about 20 minutes. Transfer bacon and beef mixture to the wine mixture. Add mustard powder, sage, cloves, salt, and pepper. Cook stew over medium heat for 2 1/2 hours.