Apricot dumplings with vanilla-caramel sauce

Name: Apricot dumplings with vanilla-caramel sauce
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 250 g floury potatoes; 1 Vanilla pod; 100 g Sugar; 150 g Whipped cream; 1 TABLESPOON + 75 g butter; 1 package Vanillin sugar; 1 TABLESPOON Flour; 15 g Durum wheat semolina; 45 g Potato or cornstarch; 1 TEASPOON Salt; 1 Egg yolk (size M); 8 ripe apricots (not too big); 8 Almond kernels without skin; 3 TABLESPOONS Apricot liqueur; 50 g Breadcrumbs; 1-2 TEASPOONS Honey; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

250 g floury potatoes
1 Vanilla pod
100 g Sugar
150 g Whipped cream
1 TABLESPOON + 75 g butter
1 package Vanillin sugar
1 TABLESPOON Flour
15 g Durum wheat semolina
45 g Potato or cornstarch
1 TEASPOON Salt
1 Egg yolk (size M)
8 ripe apricots (not too big)
8 Almond kernels without skin
3 TABLESPOONS Apricot liqueur
50 g Breadcrumbs
1-2 TEASPOONS Honey
7-10 Tbsp Icing sugar
7-10 Tbsp Flour

Directions

1
Wash the potatoes and boil in boiling water for about 25 minutes until soft. Cut the vanilla pod in half lengthwise. Scrape out vanilla pulp with the back of a knife. Caramelise sugar in a pot until golden brown.
2
Add cream and vanilla pulp carefully. Boil the caramel over low heat while stirring. Set aside and let it cool down. Melt 1 tablespoon butter and put aside. Drain potatoes, peel and press twice through a potato ricer.
3
Mix warm potato mixture with vanillin sugar, flour, semolina and starch to a dough. Add liquid butter, salt and egg yolk and knead to a smooth dough. Cover dough and put aside.
4
Wash the apricots and rub dry. Cut the apricots only so far that you can remove the stone. Replace the stone with an almond stone. Sprinkle apricots with liqueur. Divide the potato dough into 8 equally sized pieces and press flat between floured hands.
5
Whip 1 apricot in each dough and form into dumplings. Simmer the dumplings in plenty of salted water for 6-8 minutes. Heat 75 g butter. Add breadcrumbs and honey and stir-fry until golden brown.
6
Remove the dumplings and let them drip off briefly on kitchen paper. Serve the dumplings with crumbly butter and caramel sauce. Dust with icing sugar.