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


Step 1:

In a medium-size casserole pan, combine Zweigelt, sugar, vanilla bean, Ceylon cinnamon, clove, salt and lemon.

Step 2:

Bring to a gentle boil, add sliced plum and simmer for approximately 15 minutes.

Step 3:

Remove from heat and remove the vanilla bean pot, let cool to room temperature before serving.