About the Dish
At NYC's beloved Austrian tavern, Edi & the Wolf, Michelin-starred chef/co-owners Eduard Frauneder and Wolfgang Ban offer cuisine inspired by Edi's upbringing in his father's bakery in Vienna. While this dish remains a brunch favorite at their casual tavern in the East Village, the chefs also offer a dessert version at their midtown fine-dining institution, Seasonal Restaurant & Weinbar.
This dish is very often served in Austria alongside Kaiserschmarren, a popular dessert of light, caramelized pancakes. The stew can also be refrigerated and used later as a jam.
- 15 Pieces of a ripe black plum
- 4 Cup Zweigelt Austrian red wine
- 1 Cup sugar
- Lemon zest of one lemon
- Half of vanilla bean split in half
- Half a teaspoon Ceylon cinnamon
- Three pieces of cloves
- Pinch of salt
In a medium-size casserole pan, combine Zweigelt, sugar, vanilla bean, Ceylon cinnamon, clove, salt and lemon.
Bring to a gentle boil, add sliced plum and simmer for approximately 15 minutes.
Remove from heat and remove the vanilla bean pot, let cool to room temperature before serving.