Rohrnudeln with vinous plums

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the plums in half, remove stones. Put about 30 stones with 500 ml water in a pot, bring to the boil, simmer for 6-8 minutes. Drain, catch the water. Put port wine, 125 g sugar, cinnamon sticks, collected water and 1 kg plums into a large pot. Bring to the boil, simmer for about 5 minutes. Pour into sterilized twist-off jars and close immediately. Place the jars on the lid for approx. 5 minutes, turn them over again and let them cool down

2. 2

   Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Put salt, flour, egg, 60 g sugar and vanillin sugar in a bowl. Add yeast. Melt fat, add milk and warm up lukewarm. Also pour into the bowl and knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes

3. 3

   Divide the marzipan into 8 pieces and form into balls. Knead the dough on a floured work surface, form it into a roll and cut it into 8 pieces. Put a piece of marzipan in the middle of each dough piece, then form into dumplings. Place in a greased casserole dish. Cover and leave to rise again for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Mix the flaked almonds with 1 tbsp. sugar. Sprinkle the flaked almonds over the pasta. Carefully pour cream over the pasta. Bake in a hot oven for another 20-25 minutes. Serve the pasta with about half of the preserved plums. The remaining plums can be kept for about 1 year if stored in a cool, dark place.

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
780 kcal

CARBS
111 g

FATS
27 g

PROTEINS
15 g