Austrian Plum Compote

Prepare all the ingredients by washing the plums, removing the stones, and cutting them in half. Squeeze the juice from the oranges, and if you're using vanilla pods, remove the seeds. Otherwise, have your vanilla essence ready.

In a deep, thick-bottomed pan, melt 200g of sugar on low heat until it turns slightly brown, being careful not to burn it.

Pour 500ml of red wine over the caramelized sugar.

Add 3 cinnamon sticks and vanilla. If using vanilla pods, include the remains for extra flavor.

Let the mixture simmer on medium heat for 5 minutes.

Add the halved plums and the orange juice prepared earlier.

Once the mixture begins to boil, reduce the heat. Let it simmer, stirring occasionally, until the sauce thickens.

This should take about an hour, depending on how juicy the plums are.

Towards the end, remove the cinnamon sticks and vanilla pods (if used).

Optionally, stir in 50ml of rum and let it simmer for another 5-10 minutes.

The sauce is ready when it has thickened slightly but still retains a compote-like texture with chunks of fruit.

You can use the sauce immediately, or pour it hot into dry, sterilized jars to store in the pantry. It will keep for the entire season.

Enjoy this delicious sauce with Viennese pancakes, or as a topping for ice cream, pancakes, cheesecake, and more.

Bon appétit!