Buebespitzle with Plums and Ham
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato noodles
- 100 g Black Forest ham, cut into strips
- 3 tablespoon oil
- some marjoram
- salt
- Pepper, freshly ground
For the compote:
- 800 g plums, fresh
- 3 tablespoon sugar
- 250 ml apple juice
- 1 small cinnamon stick (s)
- 3 clove (s)
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Wash, halve and stone the fresh plums.
- Caramelize the sugar in a saucepan. Deglaze with 200 ml apple juice. Add cinnamon, cloves and plums and bring to the boil. Mix the starch with the rest of the apple juice until smooth. Add to the plums and stir in. Bring to the boil and set aside. Do not cook too long otherwise the plums will be too soft.
- Heat the oil in a large pan. Fry the potato noodles in it, turning, for 5 - 8 minutes over medium heat until golden brown. After about 3 minutes add the ham and fry. Season with salt, pepper and marjoram.
- Arrange the potato noodles with the plum compote on plates.
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