Cinnamon dumplings with plums
Ingredients
for 4 person
500 g | frozen plums, slightly defrosted, cut into segments |
1 tbsp | liquid acacia honey |
2 tbsp | lemon juice |
100 g | dry bread, cut into pieces |
40 g | butter |
1 tbsp | liquid acacia honey |
2 tsp | cinnamon |
1 pinch | salt |
1 dl | milk |
20 g | butter |
1 | cinnamon stick |
3 tbsp | liquid acacia honey |
300 g | lye rolls, cut into cubes |
100 g | frozen plums, slightly defrosted, finely chopped |
1 | egg, beaten |
salted water, boiling | |
4 ball | Fior di Latte ice cream |
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.
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