Plum Compôte (Austrian Zwetschgenröster)

The Plum compôte from Austria is called "Zwetschgenröster". It is the traditional side dish that goes with the popular "Kaiserschmarrn", a sweet Austrian pan dish that is also well known in Germany. In Germany they make compôte (Kompott) from almost every fruit. It is delicious with Griessbrei (semolina pudding), vanilla or rice pudding. If you cannot get the fresh Zwetschgen (Italian or Empress plums), use the ones from the jar. There are some European brands that are available in North America such as the one from Bende. I mostly find these Italian plums on the local farmers market. These plums are a European-style plum (Prunica domestica) small, dense, egg-shaped fruit with blue or purple skin, freestone pits (they separate easily from the flesh) and yellow flesh. These are the plums that are used to make prunes

17.6 oz Zwetschgen or Italian plums (500 g)
3.5 oz sugar (100 g)
1.7 oz water (50 mL)
2-3 whole cloves
1 small stick cinnamon
1 lemon, freshly squeezed and zested

Wash the plums, halve them and remove the stones.

Bring to boil the water with the sugar, the cloves, the cinnamon, lemon juice and grated lemon rind. (Put cloves and cinnamon in a tea filter, so you can remove them easily after the cooking.)

Add the plums, cook them for about 20-25 minutes, until they start to fall into small parts.

Let the compôte cool off, add some more sugar or lemon juice to taste.

Serve it with the Austrian dish Kaiserschmarrn.