Topfenknoedel With Stewed Red Plums Recipes

STEWED RED PLUMS

Steps:

• Place dried plums in a bowl, and cover with cold water by 2 inches. Cover, and let soak until slightly tender but still springy (not mushy), 4 to 6 hours.
• Place plums and 3/4 cup soaking liquid in a small saucepan. Stir in lemon zest, sugar, cinnamon, and kirsch. Bring to a simmer, then reduce heat and simmer very gently until plums are tender and plump and liquid has thickened slightly, 12 to 15 minutes. Let cool slightly. Remove and discard lemon zest and cinnamon. Stir in lemon juice. Let cool completely before using. Plums can be refrigerated in syrup in an airtight container for up to 1 week; reheat in a saucepan over low heat before serving.

SWEET BREADCRUMBS FOR TOPFENKNOEDEL

Steps:

• Pulse brioche in a food processor until fine crumbs form (you should have 1 cup breadcrumbs).
• Melt butter in a medium skillet over medium heat. Add breadcrumbs, and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in sugar. Transfer to a bowl, and let cool slightly. Stir to break up any lumps. Let cool completely. Breadcrumbs can be stored in an airtight container for up to 2 days.

POACHED PLUMS

Steps:

• To prepare the plums: wash and cut them into quarters, then remove the stones.
• Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
• Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins - depending on the ripeness - until the plums are soft. Leave to cool slightly and serve as they are with something creamy.