Powidltascherl with plum compote (Johann Lafer for tina)

Name: Powidltascherl with plum compote (Johann Lafer for tina)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g floury potatoes; 300 g Plums; 40 g Sugar; 1 TABLESPOON Vanilla sugar (de Tahiti); 150 ml Red wine; 100 ml blackcurrant juice; 2 TEASPOONS + 30 g potato starch; 2 Egg yolk (size M); 75 g soft butter; 7-10 Tbsp Salt; 150 g Powidl (plum jam); 1 cl Rum; 7-10 Tbsp grated peel of 2 untreated oranges; 7-10 Tbsp grated rind of 1 untreated lemon; 1/2 TEASPOON ground cinnamon; 50 g Breadcrumbs; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g floury potatoes
300 g Plums
40 g Sugar
1 TABLESPOON Vanilla sugar (de Tahiti)
150 ml Red wine
100 ml blackcurrant juice
2 TEASPOONS + 30 g potato starch
2 Egg yolk (size M)
75 g soft butter
7-10 Tbsp Salt
150 g Powidl (plum jam)
1 cl Rum
7-10 Tbsp grated peel of 2 untreated oranges
7-10 Tbsp grated rind of 1 untreated lemon
1/2 TEASPOON ground cinnamon
50 g Breadcrumbs
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly, grate them dry, wrap them in aluminium foil and cook them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 1-1 1/2 hours until soft. For the compote, wash the plums, halve, stone and cut into slices.
2
Caramelise sugar and vanilla sugar in a pan, deglaze with red wine and redcurrant juice and let it boil down for about 5 minutes at medium heat. Mix 2 teaspoons of starch with a little cold water and thicken the stock with it, bring to the boil again.
3
Add the plums and let the stock cool down. Peel the potatoes and press them twice through the potato press while still hot. Stir 1 egg yolk into the mixture with a wooden spoon. Gradually fold in 30 g of potato starch until it is completely absorbed.
4
Knead 25 g soft butter into the dough and season with 1 pinch of salt. Season the plum puree with rum and the zest of 1 orange. Roll out the potato dough thinly on a floured work surface and cut out circles (8 cm Ø).
5
Place the damson jam on one half of a circle. Whisk 1 egg yolk and brush the edges of the circle with egg yolk. Fold the other half over and press down lightly with a fork. Bring plenty of water to the boil in a large saucepan and salt lightly.
6
Add the Powidltascherl, reduce the heat and let it stand for 5-8 minutes. Melt 50 g butter in a pan. Stir in the zest of 1 orange and lemon, season with cinnamon and finally add breadcrumbs.
7
Stir until the crumbs have completely absorbed the fat and are dry again. Remove the Powidltascherl from the water with a skimmer, drain well and roll in the crumbs. Arrange the stewed plums with the pouches on plates and dust with icing sugar.