Kaiserschmarrn with Roasted Plums & Powdered Sugar

Fluffy Kaiserschmarrn with warm stewed plums, served with a Canadian Late Harvest

Kaiserschmarrn with stewed plums and icing sugar is a classic Austrian dessert and tastes at its very best in autumn. It pairs perfectly with a wine from Canada – specifically a Vidal Late Harvest from Niagara – whose fruity sweetness and freshness elegantly complement the dessert. The batter is whisked until light and fluffy, fried in butter until golden brown, and torn into thick, fluffy pieces using two forks. The warm stewed plums simmer gently with cinnamon and a little orange juice, giving off a wonderfully fruity aroma. A dusting of icing sugar on top – that’s all it takes. The dish takes just over 40 minutes to prepare, serves two people and turns a grey November day into a little celebration, when you simply treat yourself to something special.

Ideal wine pairing: Pillitteri Vidal Select Late Harvest (Niagara Peninsula, Canada)

This dessert wine has a pale straw-yellow colour in the glass and displays a delicate viscosity. On the nose, it offers aromas of ripe mango, peaches in syrup and fresh pineapple. On the palate, these are followed by pear, Golden Delicious apple and peach compote, underpinned by a crisp acidity of 6.55 g per litre. With 97.5 g of residual sugar, the wine is sweet, yet with an alcohol content of just 10.5 per cent, it feels light on the palate and never cloying. It pairs perfectly with Kaiserschmarrn: the fruit sweetness complements the caramelised crust and the stewed plums, whilst the acidity keeps everything fresh and prevents the icing sugar from becoming too heavy. The wine was fermented in a stainless-steel tank at 15 °C; the grapes were not harvested until 10 January 2024. Serve it well chilled at 6 to 8 °C.

The recipe:

Kaiserschmarrn with Roasted Plums & Powdered Sugar

Fluffy Kaiserschmarrn made from a light egg batter, baked in butter until golden brown, and torn into large pieces. It’s served with warm stewed plums seasoned with cinnamon and orange juice, which balances the dish’s sweetness with fruity freshness. Finally, everything is dusted with powdered sugar. The recipe is simple, easy even for beginners, and works well as a dessert or a sweet main course. A few raisins in the batter add extra flavor and texture. It pairs beautifully with a Canadian Vidal Late Harvest, whose notes of mango and peach complement the fruit in the compote wonderfully.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Austrian

Servings 2 people

Calories 780 kcal

Equipment

• 1 Large nonstick skillet with lid
• 1 mixing bowl
• 1 Hand Mixer
• 1 small pot
• 1 Two forks or spatulas
• 1 Fine sieve

Ingredients

  

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FOR THE PLUM ROAST:

• 300 g Plums
• 40 g Sugar
• 1 Cinnamon stick
• 50 ml Orange juice
• 1 teaspoon of lemon juice

FOR THE KAISERSCHMARRN:

• 3 Eggs Medium Size
• 150 ml Milk
• 100 g Flour
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 1 A pinch of salt
• 30 g Raisins
• 30 g Butter

FOR SERVING:

• 2 tablespoon of powdered sugar

Instructions

 

PREPARATION:

• Wash the plums, cut them in half, and remove the pits.
• Separate the eggs, beat the egg whites with a pinch of salt until stiff, and set aside in the refrigerator.
• Mix the milk, flour, sugar, vanilla sugar, and egg yolks into a smooth batter, then let it rest for 10 minutes.

COOKING STEPS:

• Place the plums in a pot with sugar, a cinnamon stick, orange juice, and lemon juice, and simmer over medium heat for 10 to 12 minutes, until they are soft and a thick compote has formed.
• Gently fold the beaten egg whites into the batter, then mix in the raisins.
• Melt the butter in a skillet over medium heat, add the batter, cover, and cook for 3 to 4 minutes, until the bottom is golden brown.
• Use two forks to cut the dough into quarters, flip them, and bake for another 3 minutes until golden brown.
• Tear the Schmarrn into large pieces and caramelize them briefly, turning them as you go.

SERVE:

• Arrange the Kaiserschmarrn on two plates.
• Place the warm stewed plums next to it and remove the cinnamon stick.
• Dust with powdered sugar through a fine sieve and serve immediately.

SIDE DISHES:

• vanilla ice cream
• Applesauce
• whipped cream

Nutrition

Calories: 780kcalCarbohydrates: 98gProtein: 22gFat: 33g

Keyword Austria, Dessert, Dessert, Fall Recipe, Kaiserschmarrn, November recipe, Pastries, Plum Roaster

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