Use this recipe to make our Topfenknoedel with Stewed Red Plums.
Place dried plums in a bowl, and cover with cold water by 2 inches. Cover, and let soak until slightly tender but still springy (not mushy), 4 to 6 hours.
Place plums and 3/4 cup soaking liquid in a small saucepan. Stir in lemon zest, sugar, cinnamon, and kirsch. Bring to a simmer, then reduce heat and simmer very gently until plums are tender and plump and liquid has thickened slightly, 12 to 15 minutes. Let cool slightly. Remove and discard lemon zest and cinnamon. Stir in lemon juice. Let cool completely before using. Plums can be refrigerated in syrup in an airtight container for up to 1 week; reheat in a saucepan over low heat before serving.