" 's Griaspfandl " stands for "Griaß Di", which means in Tyrolean dialect "Hello"

and it also stands for some typical Tyrolian cooked food like, 'Grießmus', 'Grießbrei', 'Grießknödel', 'Grießschmarrn'......

And, additionally, in this case, it is an old pan, which was not used anymore in our scout group. And we could not bring ourselves to dump this old pan.

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Many pans are used over the years. They have to be replaced after many years on fire. So what to do? Dump them? NO!

We've invented " 's Griaspfandl ".
(The pronounciation of all three reasons mentioned below is verry, verry similar in Tyrolian dialect – something like 'grèas-funndel'!)

1. In the Tyrol we say 'GRIAß Di' ("Hello"). This cache should greet you, when you cross over the Austro-Italian border at the Brenner pass and come to visit us.

2. Many meals were cooked in this pan. Also a "GRIEßschmarrn" - I'm sure. (Recipe further down.)

3. This cache is placed on the municipal territory of "GRIES am Brenner".

So many reasons to call the Cache " 's Griaspfandl " .

A couple of our scouts have found a nice hiding place, got the permition of the farmer, who owns the area around the hiding place, and prepared the cache.

So, dear visitor: treat this cache carefully, do not leave any waste; take any trash out, even if it's not yours – in the real scouts' way! - and please: do not drive your car all the way to the hiding place! Two small parking lots are very close by; walk the last few meters.
And, of course, leave the cache in the same way that you have found it.

If you are interested in our scoutgroup's homepage: Pfadfinder-innsbruck-10.at Homepage

The caramelized "Grießschmarrn" (circa 4 portions)

ingredients for "Grießschmarrn":

1/2 l milk   100 g wheat semolina
sugar    
6 eggs   1 lemon (zest)
butter   80% rum
salt   raisins (pickle them in rum first)

ingredients for apricot compote

1 kg apricots   150 g sugar
whitewine   juice of one lemon

for decorating

cranbarries   mint


Preparation

Bring the milk to the boil. Add a pinch of salt, wheat semolina and the finely grated zest of a lemon. Stir well and let it swell for 10 minutes. Take it from stove.

After cooling down, quickly stir in the egg yolks. Add the raisins.

Whisk the egg whites, fold them gently in and bake the mass in a pan in the preheated oven (170°C) for about 17 minutes. Leave it to cool down. Tear the cold "Schmarrn" with a spoon into bite-sized pieces.


Wash the apricots and cut them into small pieces. Caramelize about 150g sugar in a pan, deglaze it with white wine and lemon juice, then let it simmer. Add the apricots, reduce for about 10 minutes. Put the compote in the fridge/a cold place.


Melt the butter in a pan, add sugar and "Gießschmarrn" and wait until the sugar is slightly caramelized. Turn it over, add some more butter and sugar and let it caramelize once more. Then flambé it with some 80% rum.


Put the compote of apricots on a plate, arrange the "Schmarrn" on top, dust it with some icing sugar and decorate it with a spoonful of cranberries and some mint leaves.

Bon appétit!