Plums are culinary all-rounders. In our late summer hobby kitchen, the plum subspecies has always been a welcome guest - four times we processed it in hearty surroundings, five times in sweet recipes. In main dishes they made a good figure as Essigzwetschgen to Boeuf Bourguignon with parsnip mash, in the plum sauce to BBQ-Moink-Pops, as caramel Zwetschgen on the goat tart with mint yoghurt and as a topping of plum sticks to the potato soup .
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Plum strudel with goat cheese: First sour, then funnyIn addition to the all-time classic plum cake, we had the purple kullerchen in desserts such as the plum-blackberry trifle, caramelized with crème brûlée espuma, the Kaiserschmarrn ice cream with plum roaster and as totally tipsy fellows of a pumpkin desserts .
To restore the balance, the home plums are now in a hearty, slightly sweet-prune plum-goat cheese strudel, in addition to feta cheese made of goat's milk seared walnut kernels for bite and flavor. Due to the slow cooking, the plums gradually get an almost fleshy-deep aroma, which we strengthen with soy sauce, ground dates, port wine and old balsamic.
First angry, then funny
Depending on which harvest phase the plums were picked, the recipe has to be reconciled. In August, the fruits often have a fairly high acidity, which may need to be balanced with another tablespoon of pleasantly sweet-willed date syrup. The deeper into the late summer the harvest reaches, the less must be sweetened.
The vegetarian strudel tastes best fresh from the oven, but can also be eaten cold. As an appetizer, the strudel is enough for six people. If you add a large bowl of field or pickle salad, four eaters will be fed up with the recipe. If you do not like meat, mix fried smoked bacon with the salad.
Because our plum compote also goes well with lamb, game fillets, grilled cheese, onion pies or liverwurst bread, it is worthwhile to check out the peak of the harvest, to buy cheap and to keep it in stock. If the jars are properly sterilized and sealed, the mus will remain unopened in the dark pantry for a few months. Opened glasses are in the fridge and the contents should be eaten within 14 days. Nobody will be able to resist that long anyway.
