Cherry Compote with Vanilla Dumplings
Add the cherries, 800 ml (approximately 27 ounces) of water, the cinnamon stick, lemon zest, and sugar to a saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes. Remove the cinnamon stick and the lemon zest. Mix the cornstarch with a little cold water until smooth. Add the the cherry mixture and bring to a boil. Remove from the heat and let cool.
For the dumplings, bring the milk, butter, sugar, slit vanilla bean, and salt to a boil. Whisk in the semolina, reduce the heat, and let the mixture soak. Remove the vanilla pod, then remove the pot from the heat. Let the mixture cool, then mix in the egg yolks. Form the mixture into 24 dumplings. Bring a pot of salted water to a boil, add the dumplings, and cook for 10 minutes. Remove the dumplings with a slotted spoon. Arrange in bowls, and serve with the cooled compote.