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Holderschmarren
(Elderberry Scramble)
500 g elderberries, stems removed (1 lb)
250 g peeled, [cored] pears, sliced (1/2 lb)
250 g very ripe, pitted damson plums (1/2 lb)
150 g rye or white bread, crust removed, thinly sliced (5 oz)
1/2 l milk (2 cups plus 2 Tbsp)
50 g butter (3 1/2 Tbsp)
salt
2 to 3 tb flour
juice of 1/4 lemon
Melt the butter and briefly saute the fruit. Make a thin paste of
the flour and milk and add the mixture to the fruit. Add the
remainder of the milk. Add the sliced bread, and cook until the
plums are soft. Season with salt, sugar, cinnamon, and lemon juice.
Serves 4.
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Elderberry Scramble