Kaiserschmarrn with Plum and Mirabelle Compote

Ingredients

• 800 g plums
• 150 g sugar
• 0.5 cinnamon stick
• 1 tbsp Lemon Juice
• 2 cloves
• 500 g fresh ripe plums
• 5 tbsp plum puree
• 2 Cinnamon sticks
• 2 cloves
• 1 star anise
• 200 ml red wine
• 5 tbsp plum jam
• 5 tbsp butter
• 4 eggs
• 120 g flour
• 250 ml milk
• 2 tbsp sugar
• 1 pinch salt

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both fan and top heating.

2. 2.

   For the mirabelle compote, wash, pit, and halve or quarter the mirabelles. Mix with sugar, cinnamon, and lemon juice. Place cloves in a spice bag and add to the mixture. Transfer to a roasting pan and bake for about 3 hours, stirring occasionally, until thickened.

3. 3.

   Remove the spices and pour the compote into prepared glasses. Seal immediately and let cool (optionally strain and reheat).

4. 4.

   For the plum sauce, wash, halve, pit, and chop the plums. In a pot melt sugar, add plums, cinnamon sticks, cloves, and star anise; simmer for 3-5 minutes while stirring. Deglaze with red wine and 100 ml water, then add plum jam. Reduce together for 20-25 minutes over medium heat, tasting for sweetness if needed. Transfer to a container and cool.

5. 5.

   For the Kaiserschmarrn, melt 2 tbsp butter in a small saucepan. Separate the eggs. Whisk flour into milk with a whisk until smooth. Add egg yolks, melted butter, 1 tbsp sugar, and salt; mix well.

6. 6.

   Beat the egg whites with remaining sugar until stiff peaks form, then fold gently into the batter using a spatula.

7. 7.

   Melt 1 tbsp butter in a non-stick pan. Pour in the batter and cook for about 3-4 minutes over medium heat until the bottom is slowly browned. Flip and brown the other side lightly for another 2-3 minutes.

8. 8.

   Slide the pancake onto a work surface and tear into pieces with two forks. Wipe the pan with kitchen paper, add remaining butter, and let it melt hot. Sprinkle a little powdered sugar in the pan and allow to caramelize slightly. Toss the torn pieces in the pan or stir with a spatula until they are nicely browned.

9. 9.

   Serve on a plate with mirabelle compote and plum sauce.

10. 10.