Plum compote with semolina dumplings
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the plum compote
- 750 grams Plum
- 150 milliliters Plum juice
- 1 small Cinnamon stick
- 1 Tbsp cornstarch
- 1-2 tablespoons sugar
- For the dumplings
- 125 milliliters milk
- 1 Tbsp butter
- 1 pinch salt
- 50 grams Semolina flour
- 1 Tbsp sugar
- 1 medium egg
- To serve
- 2 Tbsps slivered almonds
- mint (for garnish)
Preparation steps
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.
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.
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.