Ingredients
-
500 g fresh plumps
-
500 g (or less) sugar
-
100 g red wine and/or water
-
1 pcs cinnamon stick
-
3 cloves
Directions
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!
Today's visits: 1.
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. |
