1. Wash and dry the damson plums, pit them and cut into 4 or 6 slices each. Set aside. Add the water, sugar (or xylitol), vanilla paste, cinnamon, and the lemon peel to a small pot and bring to a boil. As soon as the sugar has dissolved, add the plums, reduce the heat and let cook until the plums are soft and the liquid has a nice red color. Mix the cornstarch with the cold water and add to the pot, continue cooking the plums until the liquid in the pot starts to thicken. Remove from the heat and let cool down, remove the lemon peel. I recommend preparing the plum compote 1-2 days in advance and storing it in the fridge.

2. For the Dutch Baby preheat the oven to (430°F) 220°C. Place a cast-iron skillet (25cm/10 inches) in the oven and heat up as well.

3. Add the eggs to a large bowl and mix on high speed until light and fluffy. Sift the flour on top, add the milk, vanilla extract, and salt and mix until you got a nice and smooth batter – like a thin pancake batter. Set aside.

4. Take the skillet out of the oven and place on a heatproof surface – it is very hot! Add the butter and let melt. Pour the batter quickly into the skillet and return to the oven. Bake for 18-20 minutes – until puffed up and nicely browned. Take out of the oven and let cool down a bit, then dust with some confectioners’ sugar and serve with the plum compote.