Plum recipes from the Attersee-Traunsee Nature Park

Plum dessert

Ingredients:

• 300 g plain flour
• ½ pkg yeast
• 1 pinch of salt
• 20 g sugar
• 1 pkg vanilla sugar
• 3 drops of natural lemon flavouring
• 1 egg (size M)
• 140 ml lukewarm milk
• 30 g melted butter
• For topping and sprinkling 1 kg pitted plums (cut into a fan shape) some cinnamon-sugar

Preparation: Sieve the flour into a bowl, mix in the yeast. Add the remaining ingredients and knead into a dough using a hand mixer (dough hook). Cover and leave to rise in a warm place until it has doubled in volume. Knead the dough briefly on a floured surface, roll out to a thickness of approx. 1 cm and place on a greased, floured baking tray (30 × 35 cm). Cover tightly with halved plums (cut side up). Cover and leave to rise for approx. 20 mins. Bake in the preheated oven for approx. 40 minutes: Top/bottom heat: 180 °C

Ciberl chutney

Ingredients:

• 600g ziparten (Ziberl), 300g yellow pepper
• 2 red onions, 2 chilli peppers
• 1 piece ginger (the size of a thumb), 1 tbsp mustard seeds
• 2 tbsp curry powder, 300 ml white balsamic vinegar
• 230g cane sugar, 2 tbsp olive oil, nutmeg, salt

Preparation: Deseed the fruit and dice the flesh, dice the pepper and finely chop the onions. Cut the chilli peppers into fine strips and finely dice the ginger. Heat the olive oil and fry the onions in it. Add the chilli, paprika, chilli strips, ginger and mustard seeds and fry. Stir in the sugar and the remaining spices and deglaze with the vinegar. Simmer the chutney over a low heat until it reaches the desired consistency.

Bilding's sour sauce

Ingredients:

• 1 kg Bidling
• 200 ml water
• 10 cloves
• 1 tsp mustard seeds
• 500 ml must vinegar
• 300 g honey
• 1 cinnamon stick
• salt

Preparation: Boil all the ingredients to make a spiced stock and leave to infuse for 1 hour before pouring the boiling hot stock over the fruit pieces in the jars. Seal the jars immediately. Leave the Bidling sour-sauce to mature for 2 months and serve well drained with pâtés, cold meat and cheese.

Thesi's red plum tiramisu

Ingredients:

• 250 ml whipped cream, 250 g curd cheese
• 500 g mascarpone, sloe liqueur (or other fruit liqueur),
• 500 g plum jam (red plum or other), sugar,
• 100 g sponge fingers, chocolate sprinkles

Preparation: Deseed the red plums, bring to the boil and puree. Whip the cream until stiff, mix the quark and mascarpone together, add the sugar and sloe liqueur. Fold the whipped cream into the mascarpone and quark mixture. Place layers of sponge cake dipped in plum jam, plum jam and mascarpone and curd cheese mixture in a suitable tin. Decorate with chocolate sprinkles before serving

Spilling jam

Ingredients:

• 1.5 kg spillings
• 500 g gelling sugar 3:1
• 1 pc. vanilla pod, 1 tsp citric acid
• a little rum

Preparation: Cut the fruit into pieces and place in a large pan, add the preserving sugar and citric acid and blend with a hand blender until smooth. Cut the vanilla pod in half lengthways, scrape out the seeds and stir into the fruit purée. Bring the jam to the boil with the vanilla pod and simmer on a medium heat for 10 minutes. Test the jelly by dropping 1 teaspoon of the jam onto a cold plate. If it turns to jelly within seconds, the jam is ready. Remove the vanilla pod and fill the piping hot jam.

Zwispitz syrup

Ingredients:

• 700 g Zwispitz
• 1/4 litre water
• approx. 500 g granulated sugar

Preparation:

Bring the Zwispitz to the boil with 1/4 litre of water. Simmer until a puree is formed. This allows the flesh to separate easily from the seeds and skin. Run the purée through a blender. To ensure that everything you don't want in the syrup is really gone, pass the purée through a fine sieve. Weigh out the remaining fruit pulp and add exactly the same amount of granulated sugar. Bring the syrup to the boil again and bottle while still hot.

Ursula's hot punch

Ingredients:

• Hallmark, chilli, allspice seeds, curry
• (to taste: rosemary, basil and thyme)
• Cane sugar and herb salt

Preparation: Remove the pips and heat the fruit. Add water or hydrolat very sparingly or only if the fruit gives little juice. Stir constantly so that the mixture does not stick to the bottom of the pan. Add the fresh or dried chilli, chopped into small pieces, crush the allspice seeds and simmer. Flavour with raw cane sugar, herb salt and curry. Flavour with rosemary, thyme and basil if desired. Strain the sauce through a sieve, bring to the boil again, pour hot into sterilised containers and store in a dark, cool place. Depending on the desired consistency, it can also be thickened further with agar agar and a little honey.

Ursula`s Red Wine Balsamic Pemse

Ingredients:

• 1 kg pemsen pitted, 200 g white candy sugar
• 200 ml dry red wine, 200 ml creeper hydrolate
• 100 ml apple balsamic vinegar, 1 cinnamon stick, 3 cloves
• 1 star anise, if available

Preparation: Dissolve the sugar in the hydrolat and bring to the boil with the spices. Remove from the heat and add the red wine and balsamic vinegar. Place the pitted peas in the cooling stock and leave to infuse for an hour. Then heat the pemsen in the stock until just before boiling point and immediately pour into sterilised jars. Heat the fruit as briefly as possible, otherwise the skin will come off very quickly. Tastes good with game, but also as a tart addition to yeast or sweet semolina dumplings. This red wine and balsamic sauce also goes well with all other plums and primitive plums.

Plum ketchup

Ingredients:

• 1 kg plums
• 10 g ginger (the size of a thumb)
• 2 cloves of garlic
• 1 small onion
• 1 chilli
• 1 tbsp neutral vegetable oil
• 80 ml white balsamic vinegar
• 1 tbsp brown sugar
• 2 cloves
• 2 tbsp cranberries
• salt

Preparation: Halve the plums, finely chop the ginger, garlic, onion and chilli. Sauté everything in oil, add the plums and deglaze with balsamic vinegar. Add the sugar and cloves (in a tea bag). Reduce over a low heat for 40-50 minutes while stirring. Remove the cloves, puree and stir in the cranberries. Season to taste and pour into glasses.