Whether it's damsons, peaches, plums, apricots, or Mira bellen: use the fruit you find on your trip or at the market that tastes best to you. The syrup always works!
Plum bread with cottage cheese
Rated 5.0 stars by 1 users
portions
FOR 4 SLICES OF BREAD
preparation time
8 Minutes
cooking/baking time
15 Minutes
Whether plums, peaches, plums, apricots, or Mira bellen: use the fruit you find on your trip or at the market and like best. The broth always works!
Ingredients
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6–8 sprigs of thyme
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25 ml white balsamic vinegar
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50 ml maple syrup
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100 ml water
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500 g plums
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4 slices of farmhouse bread (at least 1 cm thick)
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4 tsp soft butter
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200 g cottage cheese
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coarse sea salt
preparation
Pick the thyme and strip the leaves from the sprigs. Hang the Dutch Oven (about 10 cm above the flame). Put half the thyme with vinegar, maple syrup, and water into the Dutch Oven and bring the broth to a boil. Work in the grill over direct medium to high heat at 200–220 °C.
Meanwhile, halve and pit the plums. Put the plum halves into the boiling broth and cook until they have slightly collapsed.
Then remove and reduce the broth to half. Put the plums back into the Dutch Oven. Take the pot off and hang the rack.
Spread each slice of bread with 1 tsp butter. Place the slices with the buttered side up on the rack and toast for 4–5 minutes, then turn and toast for another 2–3 minutes. (Toast the bread slices over direct heat in the grill).
To serve, top the buttered side of the bread slices with the plums and cottage cheese.
Sprinkle the breads with the remaining thyme and season to taste with sea salt.
Recipe note
Manuel Weyer, Draussen zusammen am Feuer, 978-3-7589-0248-2, Gräfe und Unzer Verlag in der Verlagsgruppe HarperCollins Deutschland GmbH
