John Myers
Ingredients for 3 servings:
- 1 pack of Schupfnudeln from the refrigerated section
- 2 tbsp powdered sugar
- 1 packet of vanilla sugar
- 2 tbsp butter
- 1 jar plums (approx. 450 g)
- 2 tbsp sugar
- 100 ml red wine
- 1 stalk(s) cinnamon
- 1 tbsp cornstarch
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Strain the plums through a sieve. Reserve 3-4 tablespoons of the juice; the rest won’t be used. Add the plums to a pan and heat gently. Deglaze with the red wine and add the sugar and cinnamon stick. Simmer for about 5 minutes. Meanwhile, mix the cornstarch with the plum juice and then add it to the pan. Set the compote aside. Melt the butter in another pan. Add the potato dumplings and fry until browned. Add the powdered sugar and vanilla sugar and let them caramelize. Serve the potato dumplings with the plums. This recipe also works well with morello cherries.
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