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Pasta with Plums and Nuts

Desserts Regional Cuisine of Poland 35 min Medium 24 wyświetleń ~41.99 PLN - (0)
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Description

A sweet dish reminiscent of homemade desserts from childhood: cooked pasta drizzled with butter and warm, caramelized plums topped with crunchy nuts. This combination of the delicate texture of pasta, the sweetness of the fruit, and the slightly bitter nut creates a harmonious contrast of flavors. The dish has roots in Polish home cooking, where simple ingredients were combined into hearty, sweet meals. Serve slightly warm as a dessert after dinner, at a family gathering, or as a sweet breakfast on the weekend. It looks impressive thanks to the shine of the caramelized plums and the sprinkle of broken nuts; the flavor is complemented by a touch of cinnamon and lemon zest.

Ingredients Used

Ingredients (10)

Servings:
4
  • Egg noodles 400 g
  • Plum 500 g
  • Butter 50 g
  • Sugar 60 g
  • Walnuts 80 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • Cottage cheese 200 g
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~41.99 PLN (10.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the plums under running water, dry them with a paper towel. Cut each plum in half and remove the pits. If the plums are larger, cut them into quarters. Set the prepared pieces aside in a bowl.

Ingredients: Plum
Use a sharp knife and a wooden cutting board. If the plum is very soft, work gently to avoid crushing the fruit.
2

In a large, wide skillet, heat 25 g of butter over medium heat. When the butter melts and starts to foam slightly (about 30–45 seconds), evenly sprinkle the chopped plums onto the skillet.

Ingredients: Plum, Butter
Use a 24–28 cm non-stick or cast iron skillet. The butter should not burn — if it starts to darken, reduce the heat.
3

Sauté the plums for 2–3 minutes until they start to soften. Sprinkle 40 g of sugar evenly over the fruit and gently stir with a wooden spoon to distribute the sugar among the plums. Continue cooking for 4–6 minutes until the sugar dissolves and a slightly sticky syrup forms, and the plums begin to break down at the edges.

Ingredients: Plum, Sugar
Gently mix to avoid crushing all the pieces. There should be chunks of fruit while a sweet sauce forms. If the sugar burns, lower the heat and add 1–2 tablespoons of water.
4

Add 1/2 teaspoon of cinnamon (about 1 g) and the grated zest of half a lemon along with a teaspoon of lemon juice. Gently mix and cook for another minute to allow the spices to release their aroma. Taste — the sauce should be sweet and sour, with a distinct plum aroma.

Ingredients: Cinnamon, Lemon, Plum
For grating the zest, use a fine microplane grater. Adding lemon prevents excessive sweetness and brightens the flavor.

Cooking pasta

5

In a large pot, bring 3 liters of water to a boil. Add 5 g of salt (about 1 teaspoon). Add 400 g of egg noodles and cook according to the time on the package, usually 6–8 minutes, until al dente (soft on the outside, slightly firm on the inside). Stir with a wooden or silicone spoon every 2–3 minutes to prevent the noodles from sticking together.

Ingredients: Egg noodles, Salt
Use a large pot (at least 5 l). Check the pasta at the end of the cooking time: take a piece and cut it in half — the center should have slight white stripes for perfect al dente.

Assembly and serving

6

Drain the pasta, reserving about 80 ml of the cooking water (useful for thinning the sauce). Return the drained pasta to the warm pot. Add 25 g of butter and 80 ml of the reserved cooking water (if needed). Stir vigorously for 1 minute to coat the pasta with the butter and create a light, creamy coating.

Ingredients: Egg noodles, Butter
Use a colander and a large slotted spoon. Stir in the warm pot — this helps combine the butter with the pasta without cooling the dish.
7

Transfer half of the pasta to a serving dish or to 4 plates. Evenly distribute half of the caramelized plums along with the sauce on top. Sprinkle with 40 g of broken walnuts. Repeat the layer with the remaining pasta, plums, and walnuts.

Ingredients: Egg noodles, Plum
Use a slotted spoon to transfer the plums with the sauce, do not pour too much liquid over the pasta if you prefer a less sweet dessert.
8

If you are using cottage cheese: mix 200 g of cottage cheese with 100 g of 18% cream (optional) in a bowl until smooth. Spoon dollops of the cottage cheese onto the pasta portions and gently spread it out. Sprinkle the remaining cinnamon and a bit of grated lemon zest on top.

Ingredients: Cottage cheese, 18% cream, Cinnamon, Lemon
Use a whisk or fork to beat the cottage cheese with the cream. If you don't want cream, crumble the cottage cheese with a fork and spread it unevenly for a rustic effect. Additionally, you can add more honey for a sweeter version.
9

Serve the dish immediately — slightly warm. The plums will shine on the plate, and the nuts will remain crunchy. If you like, add a teaspoon of honey to each plate as a sweeter option.

Ingredients: Plum
Use flat plates to serve the dessert. The dish tastes best fresh; waiting will cool the butter and make it less aromatic.

Fun Fact

💡

In Poland, pasta as a sweet dish has appeared in homes long ago; it was combined with fruits and cottage cheese as an inexpensive, filling dessert. Caramelized plums are a classic of home cooking, often served with cheeses and pasta.

Best for

rodzinne przyjęcie słodkie śniadanie w weekend deser po domowym obiedzie

Tips

🍽️ Serving

Serve slightly warm, not hot — this is when the flavors are most pronounced. Add a dollop of cottage cheese on top for a contrast in creaminess. A cup of strong tea or black coffee will complement it well. For an adult version, you can drizzle a bit of plum liqueur.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat in a pan with 1–2 tablespoons of water or milk to restore creaminess; do not microwave for too long, as the pasta will lose its texture. It’s best to add nuts fresh when serving to maintain their crunch.

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