Poppy seed spaetzle with hot cherries

Name: Poppy seed spaetzle with hot cherries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp - 1 jar (720 ml) Cherries; 7-10 Tbsp - 1 tablespoon (approx. 10 g) cornstarch; 7-10 Tbsp - 1⁄2 Lemon; 7-10 Tbsp - 1 cinnamon stick; 7-10 Tbsp - 5 tablespoons of sugar; 7-10 Tbsp - possibly 3 tablespoons cherry brandy; 7-10 Tbsp - 4-6 tablespoons butter; 7-10 Tbsp - approx. 900 g cooked spaetzle; 7-10 Tbsp - 4 tablespoons ground poppy seeds; 7-10 Tbsp - Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp - 1 jar (720 ml) Cherries
7-10 Tbsp - 1 tablespoon (approx. 10 g) cornstarch
7-10 Tbsp - 1⁄2 Lemon
7-10 Tbsp - 1 cinnamon stick
7-10 Tbsp - 5 tablespoons of sugar
7-10 Tbsp - possibly 3 tablespoons cherry brandy
7-10 Tbsp - 4-6 tablespoons butter
7-10 Tbsp - approx. 900 g cooked spaetzle
7-10 Tbsp - 4 tablespoons ground poppy seeds
7-10 Tbsp - Icing sugar

Directions

1
Drain the cherries and collect the juice. Stir starch and 4 tablespoons of juice until smooth. Squeeze lemon. Boil up the rest of the cherry juice, lemon juice, cinnamon stick and 1 tbsp. sugar. Stir mixed starch into the boiling juice.
2
Bring to the boil again and simmer for about 2 minutes, stirring continuously. Remove the cinnamon stick, fold in the kirsch and cherries.
3
Melt 2-3 tablespoons of butter in two pans. Spread the spaetzle into the pans and fry for about 10 minutes. Sprinkle each with 2 tbsp. poppy seeds and sugar, fold in well and let the sugar caramelise briefly.
4
Serve the spaetzle with the hot cherry compote. Dust thickly with powdered sugar. Delicious with it: ...vanilla sauce.