Plum Compote with Semolina Dumplings

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Plum Compote with Semolina Dumplings
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
271
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories271 kcal(13 %)
Protein6.5 g(7 %)
Fat8.1 g(7 %)
Carbohydrates42 g(28 %)
Author of this recipe:

Ingredients

for
4
For the plum compote
750 grams
150 milliliters
1
1 tablespoon
1-2 tablespoons Sugar
For the dumplings
125 milliliters
1 tablespoon
1 pinch
50 grams
1 tablespoon
1
medium Egg
To serve
2 tablespoons
Mint leaf (for garnish)

Preparation steps

1.

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.

2.

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.

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.