Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Compote
Crumb coating
Dumpling mixture
Dumplings
How it's done
Compote
Mix the plums, honey and lemon juice in a pan, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 10 mins. until just soft. Put the pan to one side.
Crumb coating
Finely crush the bread in a plastic bag using a rolling pin. Heat the butter and honey in a frying pan. Add the bread, cinnamon and salt, mix, toast and stir over a medium heat until golden brown, transfer to a deep dish.
Dumpling mixture
Place the milk, butter and cinnamon stick in a pan, bring to the boil while stirring. Remove the pan from the heat, add the honey, mix. Cover and leave to infuse for approx. 15 mins. Remove the cinnamon stick. Add the bread, plums and egg, knead by hand to form a compact mass, cover and leave to stand for approx. 5 mins. With wet hands, shape into 12 equal-sized balls.
Dumplings
Cook the dumplings in simmering salted water for approx. 5 mins. per batch. Remove with a slotted spoon, drain. Toss the dumplings in the crumb coating, serve lukewarm with the plum compote and ice cream.
Tip: | Seasonal tip: Use fresh plums instead of frozen ones in August, September and October. |
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