Cheese dumplings with poached fruit
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 509 kcal | (24 %) | ||
| Protein | 10.4 g | (11 %) | ||
| Fat | 12.2 g | (11 %) | ||
| Carbohydrates | 81 g | (54 %) |
Ingredients
- For the fruit
- Red wine
- 1 package Vanilla sugar
- 1 Cinnamon stick
- 3 Star anise
- 200 grams mixed Dried Fruit
- 2 tsps cornstarch
- 2 Tbsps Calvados (or apple juice)
- For the dumplings
- 125 grams Quark
- 500 grams starchy potatoes
- 50 grams Pastry flour
- 60 grams sugar
- 2 Tbsps slivered almonds
- 4 Tbsps butter
- 1 package Vanilla sugar
- For the garnish
- Lemon balm (as desired)
- mint (for garnish)
Preparation steps
For the fruit, combine the red wine, vanilla sugar, cinnamon and star anise in a saucepan and simmer for 5 minutes over low heat. Add the dried fruit, cover and simmer for 10 minutes. Stir together the cornstarch and Calvados. Stir the cornstarch mixture into the dried fruit and bring to a boil and simmer until thickened. Let cool.
Drain the quark in a colander. Scrub potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Peel the potatoes and press through a ricer while still warm.
Let cool slightly then stir in the quark, flour and sugar. Knead with hands until smooth.
Divide the dough into walnut-sized dumplings. Place in boiling water and simmer until done, about 6-8 minutes.
Melt the butter, add almonds and let brown slightly. Stir in the vanilla sugar.
Lift dumplings with a skimmer from the water and drain. Serve on a plate with the poached fruit. and serve with the dried fruit. Drizzle the the almond butter over the dumplings. Garnish to taste with lemon balm and mint.