Almond Schmarrn with Port Wine Plums

For 4 people
  • 750 g plums / plums
  • 1/4 l Port wine
  • 6-7 EL Sugar
  • 1/2 TL ground allspice
  • 1-2 EL Starch
  • 4 eggs (Gr. M)
  • 1 packet Vanillin sugar
  • Salt
  • 3/8 l Milk
  • 100 g ground almonds
  • 150 g Flour
  • 2 EL clarified butter
  • 2 EL Almond flakes
  • Icing sugar
  • mint
60 minutes
easy
1.
Wash, stem and stone the plums. Bring the port, 1/4 l water, 3-4 tablespoons sugar and allspice to the boil. Add the plums, bring to the boil again and simmer for 4-5 minutes Stir into the plums and simmer for 1 minute
2.
Separate the eggs. Whisk egg yolks, vanilla sugar, a pinch of salt and milk. Stir in almonds and flour. Egg white stiff Beat, pour in 2 tablespoons of sugar, fold in
3.
Heat 1 tablespoon of clarified butter in the pan. Pour in half of the batter Bake the heat until golden on each side. Tear it into pieces with 2 forks. Sprinkle with 1/2 tbsp sugar and 1 tbsp almond flakes and caramelize while turning. Keep warm. Bake a little Schmarrn from the rest of the batter. Serve everything. Dust with powdered sugar and decorate with mint
1 person approx.:
  • 820 kcal
  • 3440 kJ
  • 22 g protein
  • 33 g fat
  • 86 g carbohydrates

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