Stewed Plums

Plum "Röster" with Rum and Spices

Fink's Delikatessen Plum Röster is a Styrian plum compote made from 87 percent plums, stewed with rum and spices. Whole fruit pieces, dark and spicy.

Zwetschken Röster is a stewed plum compote produced by Bettina Fink-Haberl. 87 percent fully ripe plums are carefully cooked into a "Röster" with sugar, lemon, a splash of rum, and spices—lots of fruit, plus a hint of alcohol from the rum. In Austria, this type of compote with whole fruits is called "Röster," while in the north it is known as "Zwetschgenröster." With 87 percent fruit, it is one of the fruitiest Rösters in the assortment.

Dark plum, rum, and spice

The aroma is deep and fruity, with spice and a fine note of rum. Simply opening the jar builds anticipation.

The Röster tastes intensely of ripe plum, complemented by warming spices and the depth of the rum. The fruit remains in whole pieces, and the syrup is fruity rather than overly sweet. Fruit, spice, and warmth create a well-rounded whole. Dark, fruity, spicy.

With 87 percent fruit, the plum is clearly the focus. The rum remains in the background, giving the Röster a sophisticated, autumnal note. This is how ripe plums are transformed into a jar full of autumn.

For Kaiserschmarrn, Buchteln, and Poppy Seed Noodles

Plum Röster is the classic autumnal accompaniment to sweet flour-based dishes, but it can do much more.

It is most delicious served warm over Kaiserschmarrn (shredded pancake) and quark dumplings, followed by poppy seed noodles and Germknödel (yeast dumplings), waffles, and chocolate mousse. Poured over vanilla ice cream or vanilla pudding, it becomes a quick dessert, and it serves as the fruity heart of a Germknödel. It is also a treat with quark strudel or Buchteln (sweet yeast buns), bringing a piece of Austrian flour-based pastry culture to your plate. Because it contains rum, it is intended for adults.

If you prefer other varieties, Cherry Röster and Apricot Röster are also available. You can find all three under Jams & Compotes from Fink's Delikatessen.

From Bettina's kitchen in Walkersdorf

Behind the Röster is a trained chef with a fine instinct for fruit.

Bettina Fink-Haberl, born in 1978, learned to cook at the Hofkeller in Fürstenfeld and under star chef Johanna Maier in Filzmoos. In 2002, she founded the Fink's Delikatessen manufactory with Alois Gölles and became self-employed in 2008. The plums come from local farmers and are pitted by hand before going into the kettle with rum and spices. Today, she runs the manufactory together with her husband, Hans Peter.

Her tip: The Röster also refines a savory game sauce. You can taste that someone is cooking here rather than just filling jars, and this has been the case for over 20 years. You can find more from her kitchen in the entire Fink's Delikatessen assortment.

Plum, rum, and spice, briefly warmed

It is best to serve the Plum Röster slightly warmed, as this allows the full aroma to unfold.

After warming briefly, the scent of plum, rum, and spice is at its best over Kaiserschmarrn or ice cream. Once opened, the jar should be kept in the refrigerator, where it will store well. In autumn and winter, it is a reliable companion for flour-based desserts, while in summer, it cools your ice cream. A jar that enhances every dessert Sunday and also makes a delightful gift. Dark, fruity, festive.