Plums have been one of my favorite fruits for ages. I grew up with two giant plum trees in my backyard and used to climb those trees like a monkey, reckless and almost likewise skilled all year long. Although this is kind of long ago, I still remember those late summers with the opulent plum harvests. Buckets full of plums had been turned into cakes, compote and jam by the grownups. This explains the plums in this grütze, but I also want to tell you about the concept of grütze, which is different to a sauce. The general known main ingredient is a mix of berries with/or cherries, which is also very popular and originally from Denmark and Northern Germany. Grütze is not a kind of sauce for scattering globs on pancakes, although go for it if you like. It’s rather a fruit soup or fruit pudding and traditionally served with vanilla sauce. You can also drop a scoop of vanilla ice cream or yoghurt and you are in grütze heaven.
Let’s drop the plum grütze subject for now. Sorry for making myself scarce lately, I have one good reason, beside my inexcusable poor time management. I wasn’t able to stick to my editorial calendar. Yes I kicked my butt and just started one, only to find out, how so often life happens (in a good way) and it was worth nothing. My time will come…
My recent birthday came with days of celebration and a great surprise: my birthday gift from Mr. F! A trip to Waikiki! I had the time of my life in Hawaii and I am going to bore you with some picture soon. However I switched my brain to island power and was not able to write even one post. Blame the sunshine, the beach though I also blame the Mai Tai’s, just to be honest here.
I hope you enjoy this plum grütze, it is really winning dessert for these days at the edge of fall.
- 800 g / 28 oz. plums, pitted
- 100g / 3.5 oz. honey
- 250 ml / 1 cup + 1 Tbsp. red wine
- 30 ml / 2 Tbsp. Amaretto liqueur
- 2 Tbsp. water
- 25 g / 0.9 oz. corn starch
- 1 cinnamon stick
- Cut the plums into quarters and then cut once more to create eights.
- In a medium-sized saucepan bring the plums, honey, red wine and cinnamon stick to a boil over medium-high heat. Cook for 3 to 5 minute.
- Mix corn starch with Amaretto liqueur and water to make a slurry and add to the saucepan.
- Reduce heat to a simmer and continue cooking, stirring from time to time until the mixture looks clear. Let cool before serving.