Pflaumenmus

11 large plums, about 2.5 pounds
1 cup granulated sugar (less or more to taste) or splenda
1 tsp cinnamon (or more to taste)
3 tsp Rum

If you desire the pflaumenmus (compote) to be a thinner viscosity add 1 cup of water with the rest of the ingredients before putting in the oven(enough water to cover the surface of the plums by 1")

Stone the fruit, and chop the fruit into 1" or small pieces. Leave the skin on. Place plums in an oven safe baking dish, and add the cinnamon and sugar. Stir to combine. Bake, 340 degrees for the first 2 hours then increase the temp to 375 for the last 1 hour. Stir occasionally, and vent the oven to let the steam out. The plums will break down and form a gooey, thick spread. More baking time might be needed. When the color turns a dark brown and the texture is thick, it is ready to remove from the oven and cool. If you use red plums the change in color will be easier to notice. Upon removal from the oven I spooned the Pflaumenmus into sterilized canning jars and placed them inside the refrigerator.

Serving Size: 28 2-tsp servings

Number of Servings: 28

Recipe submitted by SparkPeople user ECDENT24.