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!
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.
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!
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!
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!
Warming spices take our Mulled Plums to the next level!
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!
- 600 g prune plums
- 50 - 70 g sugar
- 300 ml red wine
- juice of 1 orange
- 1 cinnamon stick
- 1 vanilla bean
- 1 shot rum
- 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.
- 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.