Holderschmarren (elderberry scramble)

Yield: 4 servings

Measure Ingredient
500 grams Elderberries, stems removed (a generous lb)
250 grams Peeled, [cored] pears, sliced (a generous 1/2 lb)
250 grams Very ripe, pitted damson plums (a generous 1/2 lb)
150 grams Rye bread, or white [French] bread, crust removed,
Thinly sliced (a generous 5 oz)
½ litre Milk (2 cups plus 2 Tbsp)
50 grams Butter (3 1/2 Tbsp)
1 pinch Salt
Sugar and cinnamon to taste
2 tablespoons To 3 tb flour
Juice of 1/4 lemon

From the Ries area.

Melt the butter and briefly saute the fruit. Make a thin paste of the flour and milk and add the mixture to the fruit. Add the remainder of the milk. Add the sliced bread, and cook until the plums are soft.

Season with salt, sugar, cinnamon, and lemon juice.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

Similar recipes