Compote comeback!

Chocolate Tarte has been a touch slack recently but all of those fan letters urging me to keep on blogging coupled with a wonderful family trip to Vienna have inspired me to cook up Papa's Kaiserschmarren served with a plum compote. Guten Appetit!

Plum Compote

serves 2

6 plums

80g sugar

juice 1 lemon

2 cloves (optional)

half a cinnamon stick

Halve the plums and remove the stones. Place all ingredients in a pot with enough water to just cover the base of the pot. Cook gently, covered, for 15-20 minutes, until soft and aromatic. Allow to cool (works well made in advance)

Kaiserschmarren

60g plain flour

pinch of salt

4 T caster sugar

100 ml milk

1 egg, separated

butter for frying

ground cinnamon and sugar for dusting

Mix flour, salt and sugar. Whisk in the milk and egg yolk to form a batter. In a separate bowl, whip the egg white until very still and gently fold into the mix. Over a low heat melt enought butter to cover the bottom of the pan and when foaming subsides put in the batter (which should preferably to 2cm deep). Gently cook until golden brown underneath, then flip to just cook the other side. When just set, cut into wedges, sprinkle with the cinnamon and sugar mix and serve with the plum compote.