Plum semolina "schmarrn"

Wash the plums, slice them in half and remove the stones. Place the sugar in the pot and caramelize it over a low heat. Now add the plums, water and cinnamon, and simmer for 3-4 minutes, or until the caramel is fully dissolved. Mix the cornstarch with 1-2 tbsp of water until smooth, and stir it into the pot. Reduce the temperature and while stirring constantly simmer the plums for another 1-2 minutes. Remove the pot from the stove and set to the side.

For the semolina-schmarrn.
Bring the milk to a boil. Stir in the semolina, vanilla sugar and salt and cook it until it thickens. Remove the semolina from the stove and stir in the eggs.

Heat some butter in a frying pan and spread the semolina so it is ca. 1cm thick. When the semolina is light brown, using a spatula chop it into bite sized pieces, flip the pieces and continue cooking until golden brown.

Transfer the semolina-schmarnn into a serving dish, dust generously with powdered sugar, and serve with the plum compote.