Quark Dumplings with Peach Compote
- For dumplings
- 400 grams Quark
- 2 eggs
- 75 grams Pastry flour
- 50 grams Semolina flour
- 50 grams breadcrumbs
- 2 tablespoons Whipped cream
- 2 tablespoons sugar
- 1 generous pinch Lemon peel
- For garnish
For the dumplings, drain the quark, pressing if necessary to remove all the liquid. Mix the quark with the eggs, flours, breadcrumbs, sour cream, sugar, lemon zest, and salt to taste until it forms a smooth, thick dough. If the dough is too moist add a bit of extra flour. Chill the dough for 1 hour. Form into 8 dumplings.
Cook the dumplings in lightly salted, simmering water for about 10 minutes. For the compote, rinse the peaches, pat dry, halve, and remove the pits. Cut 4 peaches into wedges. Puree the remaining peaches.
In a pan heat the peach wedges with the sugar, pour in the liqueur and mix in the puree. For the poppy butter, in another pan, melt the butter with the poppy seeds and the sugar.
To serve, transfer the dumplings to a plate and surround with peach wedges. Drizzle with the peach compote sauce and poppy butter, and garnish with mint leaves.