Austrian Mulled Stewed Plums – the perfect topping for pancakes or ice cream


This recipe for Mulled Stewed Plums comes directly from Austria! Think of it as a boozy, spiced prune plum compote. This plum sauce is traditionally served with fluffy pancakes but I really like it as a seasonal topping for cheesecake or ice cream! 

Austrian stewed plums in a white bowl

Mulled, Stewed Plums – this traditional Austrian recipe for plum sauce is the perfect topping for ice cream and pancakes!

Mulled Stewed Plums – or Zwetschgenröster, as we call it in Germany and Austria – is traditionally eaten with Kaiserschmarrn (emperor’s mess), a thick, very fluffy, and slightly caramelized pancake which is cut into small pieces!

It is one of the most famous desserts in Austria – often also eaten as a main dish, as it comes in huge portions – and boy, that stuff is filling! I grew up with Kaiserschmarren – it would be what the whole family would eat every time we made a quick trip to Austria for a day at one of Austria’s beautiful lakes.

austrian dessert recipe

So many lovely memories!  And all of them smell of freshly baked pancakes! Kaiserschmarren is THE dish to order in Austria – and it will give you the energy to climb up that mountain and run around that lake!

Kaiserschmarren mit Zwetschgenröster

The best thing about the Emperor’s Mess is that it comes with all kinds of lovely fruit compotes. My favourite accompaniment of all times is obviously Mulled Stewed Plums. This spiced plum sauce tastes a bit like Christmas, like Granny’s baking, like home. Try it, I am convinced you will love it!

Austrian mulled stewed plums served in a white bowl

How do I make Austrian Mulled Stewed Plums?

The recipe is pretty easy but the result is absolutely showstopping! We start by caramelizing some sugar! Always a promising start. Then we add some wine and our warming spices! It’s getting even better, huh?

The secret to Austrian Mulled Stewed Plums is simple: WE ADD NO WATER! Only the good stuff. In go the plums and the orange juice! As I said, all the necessary liquid comes from the orange juice and the natural juice the plums release while cooking. Let simmer, then stir in the rum! DONE!

Austrian Plum Stew in a white bowl

 Warming spices take our Mulled Plums to the next level!

To get some of that nice autumn spiciness we add some cinnamon and vanilla to our Mulled Stewed Plums! Hmm…it tastes so incredibly comforting and cozy. Like something grandma has cooked for you!
 
Try my Mulled Stewed Plums with Kaiserschmarren, Vanilla Ice Cream, pancakes, pierogi or as a topping for cheesecake! It’s so easy to make and keeps in the fridge for up to 2 weeks!

Mulled Stewed Plums | An Austrian Recipe

This recipe for Mulled Stewed Plums comes directly from Austria! Think of it as a boozy, spiced plum compote – It is traditionally served with fluffy pancakes (Kaiserschmarren) but I really like it as a seasonal topping for cheesecake or ice cream! 

Course Dessert
Cuisine Austrian, German
Keyword Austrian,, dessert, German, mulled, plums, stewed
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 portions
Calories 154 kcal
Author Kiki Johnson

Ingredients

  • 600 prune plums
  • 50 - 70 sugar
  • 300 ml  red wine
  • juice of 1 orange
  • cinnamon stick
  • vanilla bean
  • 1 shot rum

Instructions

  1. Slice the vanilla bean open and scrape it out. Wash, pit and halve the plums. Let the sugar caramelize in a pot over medium heat until it starts to turn golden brown. Add the red wine as well as the spices (and the scraped out vanilla pod) and let cook for a minute. Add orange juice and plums and reduce the heat to low. Let simmer on low heat until it thickens a bit. As the last addition, stir in the rum. Let the mulled stewed plums come to room temperature and refrigerate overnight.
  2. You can also fill the hot mulled stewed plums into sterilized glass jars and keep them in a dark place for up to 3 months.

Austrian Style Mulled Stewed Plums

 

6 Comments

  1. Hallo meine liebe Kiki,

    hihi das ist wirklich schwer zu beschreiben, am besten ist es da doch immer noch es einfach zu probieren…denn Geschmack kennt ja bekanntlich keine Sprache 🙂

    Vielen Dank für deine tolle Inspiration, das sollte ich auf jeden Fall auch noch machen, solange es noch Zwetschgen gibt 🙂 Dein Rezept hört sich wirklich sehr fein an!

    Ich hoffe du kannst den Herbst genießen!

    Ganz liebe Grüße,
    Magdalena

  2. Pingback: Mohn Marzipan Schnecken mit Zwetschgen und Rumguss

  3. Pingback: Veganer Couscous Bowl mit orientalischen Ofengemüse und Tahini Minz Sauce

  4. Pingback: Schoko Vanille Käsekuchen mit Portwein Zwetschgen | Kuchen mit Zwetschgen

  5. Hmm… ich hab schon mehrere Röster gemacht und mir hätte es eigentlich auffallen sollen: ist der nicht sehr flüssig? Bei mir war auch nach ziemlich langer Kocherei nicht wirklich eine Spur von sämig. Geschmacklich gut, aber ich werde ihn vor Verwendung wohl noch binden müssen (habe ihn in Gläser eingekocht). 600g Frucht : 300ml Flüssigkeit (+ Osaft + Rum) war bei mir jedenfalls etwas viel Flüssigkeit. Oder soll der so?
    Liebe Grüße, Kathi

    • Hallo Kathi! Hm…also um dir sagen zu können ob der der Röster die falsche Konsistenz hatte müsste ich ein Bild sehen. Er ist schon auf der saftigen Seite, also dünner als Marmelade oder dickes Kompott! Halt eher so, wie er mit dem Kaiserschmarren kommt! Vielleicht waren deine Zwetschgen einfach mega saftig. Wer weiß! Im Zweifelsfalle einfach länger einkochen, oder, wie du eh schon richtig gemacht hast, mit Stärke abbinden. Freut mich, dass er dir geschmeckt hat!

Leave a Comment

Your email address will not be published. Required fields are marked *

*