Plum Compote with Semolina Dumplings

Plum Compote with Semolina Dumplings
45 min.


for 4 servings
For the plum compote
750 grams Plums
150 milliliters Plum juice
1 small Cinnamon stick
1 tablespoon Cornstarch
1-2 tablespoons Sugar
For the dumplings
125 milliliters Milk
1 tablespoon Butter
1 pinch Salt
50 grams Semolina flour
1 tablespoon Sugar
1 medium Egg
To serve
2 tablespoons Sliced almonds
Mint leaf (for garnish)
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Preparation steps

Step 1/3

For the plum compote: Rinse the plums, halve and pit. Transfer to a saucepan along with the plum juice and cinnamon. Simmer for 4-5 minutes. Mix the cornstarch with 3 tablespoons cold water and stir into the plum mixture. Bring to a boil, add the sugar and stir until combined. Let cool.

Step 2/3

For the semolina dumplings: Bring the milk, butter and salt to a boil. Whisk in the semolina, add the sugar and stir until the mixture forms a single thick mass. Remove the pot from the heat and immediately stir in the egg. Shape into quenelles with 2 small spoons and poach in gently boiling water for about 5 minutes, or until they rise to the surface. Use a slotted spoon to transfer the dumplings to paper towels to drain.

Step 3/3

Toast the sliced almonds in a dry frying pan. Remove the cinnamon stick from the plum compote and divide between serving bowls. Arrange the dumplings over top and sprinkle with almonds. Serve garnished with mint.