Plum butter is a type of fruit butter made out of plums. The plums are cooked until reduced to a paste. Spices, preservatives, or sweeteners can be added.
Plum butter is a type of fruit butter made out of plums. The plums are cooked until reduced to a paste. Spices, preservatives, or sweeteners can be added.
Knödel or Klöße are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czechia, Germany, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian, Belarusian and French (Alsatian) cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist.
Fruit wines are fermented alcoholic beverages made from a variety of base ingredients ; they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcoholic fermented beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Powidl is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus, powidl is prepared without additional sweeteners or gelling agents.
A fruit butter is a sweet spread made of fruit cooked to a paste, then lightly sweetened. It falls into the same category as jelly and jam. Apple butter and plum butter are common examples, but fruit butters can be made from any firm fruit. Fruit pastes, such as quince cheese are popular in Latin American countries, are similar but more highly sweetened and jelled. They are sold in shallow tins or as wrapped bricks, while fruit butters usually come in wide-mouthed jars and are more common in Central and Eastern Europe.
Germknödel is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Knedle, is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits, mushrooms, curd cheese, meat etc. Knedle are popular in Central and Eastern European countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish.
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Magiun of Topoloveni is a Romanian traditional plum based spread, which has received a Protected Geographical Status from the European Union since 2011. Magiun of Topoloveni is a kind of jam made from very ripe plum fruit varieties, without any added sugar. It is from the town of Topoloveni and surrounding villages in the Argeș County.
Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, squeezing them through a sieve to extract the juice. Like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles.
The prune plum is a fruit-bearing tree, or its fruit. It is a subspecies of the plum Prunus domestica. The freestone fruit is similar to, but distinct from, the clingstone damson and is especially popular in Central Europe.
Moravian cuisine encompasses the cooking styles, traditions and recipes associated with Moravia, a region of the Czech Republic and historically belongs to the Moravia, former historical country in Central Europe. Today, it is often perceived as an integral part of Czech cuisine, to which it has over the last century been artificially accommodated and mixed. Nevertheless, there is a large list of dishes, drinks and customs that are original only for Moravia.
Ein aus frischen oder gedörrten Zwetschken/Pflaumen hergestelltes eingedicktes Obstmus, welches die Bezeichnung "Powidl" trägt, enthält mindestens 53 % Trockensubstanz (refraktometrisch) im Fertigprodukt, gezuckerter Powidl mindestens 58 %. Der Anteil an zugesetztem Zucker im Fertigprodukt von Powidl beträgt maximal 300 g im Kilogramm.
Für 1000 g Pflaumenmus werden mindestens 1400 g Pflaumenpülpe oder Pflaumenmark mit einem Mindestbrixwert von 12,0 (davon höchstens 350 g aus getrockneten Pflaumen) und höchstens 300 g Zuckerarten, verwendet
