Apricot dumpling and two kinds of fruit

Name: Apricot dumpling and two kinds of fruit
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 500 g floury potatoes; 50 g + some flour; 2 TABLESPOONS Semolina; 1 TABLESPOON Butter; 1 Egg Yolk; 7-10 Tbsp Salt; 500 g small ripe apricots; 250 g Raspberries; 3-4 Tbsp Icing sugar; 8–10 almonds without skin; 6-8 TABLESPOONS chopped almonds

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

500 g floury potatoes
50 g + some flour
2 TABLESPOONS Semolina
1 TABLESPOON Butter
1 Egg Yolk
7-10 Tbsp Salt
500 g small ripe apricots
250 g Raspberries
3-4 Tbsp Icing sugar
8–10 almonds without skin
6-8 TABLESPOONS chopped almonds

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and press hot through a potato press. Knead with 50 g flour, semolina, butter, egg yolk and 1/2 tsp salt. Let dough rest for about 20 minutes.
2
Wash the apricots. Cut and stone 8-10 apricots. Cut the remaining apricots in half, stone them and puree them finely with a hand blender. Select the raspberries, rinse and finely puree. If necessary, pass the raspberry puree through a sieve.
3
Season both purees with icing sugar and chill.
4
Fill the 8-10 apricots with 1 almond each. Form the dough into a roll on some flour and cut it into 8-10 pieces. Press them a little flatter, cover each with 1 apricot and form into dumplings.
5
Cook the dumplings in plenty of boiling salted water at low heat for about 15 minutes. In the meantime roast chopped almonds until golden brown. Remove the dumplings and roll them in the almonds. Serve with some raspberry and apricot puree.
6
Add the rest extra.