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Ingredients

Adjust Servings:
500 g fresh plumps
500 g (or less) sugar
100 g red wine and/or water
1 pcs cinnamon stick
3 cloves
Zwetschgen Kompott – Plump Compote (Sauce)

Zwetschgen Kompott – Plump Compote (Sauce)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 15
  • Serves 4
  • Medium

Ingredients

  • 500 g fresh plumps

  • 500 g (or less) sugar

  • 100 g red wine and/or water

  • 1 pcs cinnamon stick

  • 3 cloves

Directions

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As I have already told you, the Austrians also have a notion of “compote” – Kompott. It’s a fruit sauce made from fruit, usually plumps, apples, pears, apricots or their combination stewed with sugar, water, and spices. The compote usually has pieces of fruit in it and is served with different Austrian desserts like Kaiserschmarrn – the Emperor’s mishmash, knedles, you name it.

It’s also good as a topping for semolina or oatmeal porridge.

The fruit compote is easy to cook. I am sharing with you the recipe for the most traditional plump compote and you can use this pattern for any other kind of fruit.

Enjoy!

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Steps

1
Done

Wash the plumps, cut in halves and remove kernels.

2
Done

Place the plumps to a pot, add cinnamon stick, cloves sugar and wine/water.

3
Done

Stew over low heat for 10 min. Remove cinnamon stick and cloves. Let chill. Done!

How to serve:

Serve as sauce for desserts.

How to keep:

Can be kept refrigerated in a closed container for 2-3 days.

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Austrian Style Apple Syrniki (Cottage Cheese Pancakes)
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Austrian Style Apple Syrniki (Cottage Cheese Pancakes)
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Caramelized Quince Charlotte

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