Sweet Hazelnut Dumplings With Plum Compote

1. 1

   To make the batter, combine flour, ground hazelnuts, 1/4 cup sugar and a pinch of salt in a large bowl. Add eggs and beat until bubbles form then set aside for 30 mins.

2. 2

   To make the compote, combine 2 tbsp plum juice with cornstarch. Bring remaining juice, 1/4 cup sugar and cinnamon to a boil then add cornstarch slurry and cook until thickened, stirring. Remove from heat and add plums.

3. 3

   Bring a large pot of salted water to a boil. Working in batches, use a Spaetzle maker to add strings of batter to the water or push batter through a lightly oiled colander using a wooden spoon. Simmer dumplings for 2-3 mins until they rise to the top. Remove with a slotted spoon, briefly dip in cold water then drain.

4. 4

   To finish, melt butter in a large frying pan, add remaining sugar. Once sugar starts to caramelize, add cooked dumplings and saute for 3-5 mins. Serve hot with plum compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.