Chefs Eduard Frauneder and Wolfgang Ban of Michelin-starred Seasonal Restaurant & Weinbar and the beloved Austrian tavern Edi & the Wolf, both in New York City, serve this dish alongside Kaiserschmarren, a favorite Austrian dessert of light, caramelized pancakes. The chefs love using Ceylon cinnamon because it's one of the oldest known spices, and has been used in Viennese cooking for over 300 years. Frauneder also suggests refrigerating this stew and using it later as a jam.
Serves 4 to 6


  • 15 mini or 5 to 6 regular-sized ripe black plums
  • 4 cups of Zweigelt Austrian red wine
  • 1 cup sugar
  • Grated zest of one lemon
  • Half of vanilla bean, split in half
  • 1/2 tsp. Ceylon cinnamon
  • Three cloves
  • Pinch of salt


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

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

Remove from heat and remove the vanilla bean. Let cool to room temperature before serving.


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