Traditional Plum Latwerg

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 1 min
Total Time 1 hr
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg plum (s)
  • 225 g suar, dependin on the sweetness the fruit
  • 0.25 stick ¼ cinnamon
  • 0.25 ¼ vanilla pod (s)
  • 3 star anise
  • 1 pinch clove powder
  • 1 piece (s) block chocolate (approx. 0 g)
  • 5 cores
  • 0.5 teaspoon ½ coffee powder (coffee beans)
Traditional Plum Latwerg
Traditional Plum Latwerg

Instructions

  1. Core the plums and let them steep with sugar overnight. Simmer with the spices and stones, stirring constantly (overnight on the lowest flame or in the oven at 50 ° C. Also possible: wrap in a carpet until morning). After about 10 hours pass through a sieve and puree (today with a magic wand or similar). Then let it cook until no more water can be seen on the plate sample. The total cooking time is up to approx. 24 hours, depending on the quality of the plums. Latwerg that has become solid after months or years can be stirred up again with black coffee.

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