John Myers
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Kaiserschmarren with Stewed Plums
The perfect kaiserschmarren with stewed plums recipe with a picture and simple step-by-step instructions.
Plum roaster
- 800 g Plums
- 100 ml Red wine
- 100 ml Apple juice
- 0,5 piece Cinnamon stick
- Freshly squeezed lemon juice
- 40 g Vanilla sugar
sugared pancake with raisins
- 6 piece Eggs
- 125 ml Milk
- 120 g Flour
- 100 g Sugar
- 1 pinch Salt
- 50 g Clarified butter
- 3 tbsp Butter
- Powdered sugar
Plum roaster
- Wash the plums, cut in half and core. Heat the sugar in a pan and let it caramelize without stirring. Deglaze with wine and apple juice and dissolve the sugar. Add the halved plums and cook, stirring occasionally, until they are soft and the wine and juice have thickened a little. Finally, season with a little lemon juice.
sugared pancake with raisins
- Separate the eggs. Then beat the egg whites with the salt until stiff. Now mix the egg yolks with the milk. Then sieve the flour over it and add half of the sugar and stir into a smooth dough. Now carefully fold in the stiffly beaten egg white.
- Heat the clarified butter in a large pan and pour the batter into it. Bake until golden brown on both sides. When the Kaiserschmarren is baked through, cut it into large pieces. Then put the butter in the pan and sprinkle the remaining sugar over it. Let caramelize, turning carefully.
Serving
- Arrange the Kaiserschmarren on a plate and dust with powdered sugar. Serve the stewed plums separately.
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