Buebespitzle with plums and ham

Ingredients for 4 servings:

• 800 g potato noodles
• 100 g Black Forest ham, cut into strips
• 3 tbsp oil
• some marjoram
• Salt
• Pepper, freshly ground
• 800 g plums, fresh
• 3 tbsp sugar
• 250 ml apple juice
• 1 small cinnamon stick(s)
• 3 cloves
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Schupfnudel dish from the Baden region

Wash the fresh plums, halve them, and remove the stones. Caramelize the sugar in a saucepan. Deglaze with 200 ml of apple juice. Add the cinnamon, cloves, and plums and bring to a boil. Mix the cornstarch with the remaining apple juice until smooth. Add to the plums and stir in. Bring to a boil and set aside. Do not overcook, or the plums will become too soft. Heat the oil in a large pan. Fry the dumplings for 5-8 minutes over medium heat, turning occasionally, until golden brown. After about 3 minutes, add the ham and cook with it. Season with salt, pepper, and marjoram. Serve the dumplings with the plum compote on plates.