Curd cheese dumplings with cherry compote
easy
75 mins
75 mins
Ingredients
- 500 g Low-fat curd
- 150 g Butter or margarine
- 75 g Sugar
- 2 Egg yolk (size M)
- 7-10 Tbsp juice and peel of 1/2 untreated lemon
- 50 g Flour
- 50 g Semolina
- 1 glass (720 ml; drained weight 460 g) Morello cherries
- 1-2 TABLESPOONS Cornstarch
- 3 TABLESPOONS Rum
- 7-10 Tbsp Salt
- 50 g chopped hazelnuts
- 1 TEASPOON ground cinnamon
- 7-10 Tbsp Mint leaves
- 7-10 Tbsp Flour
Directions
- 1
For the dumplings, press the curd cheese vigorously in a tea towel. Cream 100 g fat and 2 tablespoons sugar. Add egg yolk, quark, candied orange juice and zest and stir the mixture until creamy.
- 2
Fold in flour and semolina and put the mixture in a cool place for about 30 minutes. Drain the cherries, collect the juice and bring to the boil. Stir starch, remaining sugar and rum until smooth, add to the juice and bring to the boil again briefly.
- 3
Fold in the cherries and let the compote cool down. Form approx. 12 dumplings from the dumpling dough with floured hands, put them into plenty of lightly salted water and let them simmer at low heat for approx. 15 minutes.
- 4
Heat the remaining fat, add nuts and cinnamon and roast in it. Remove the dumplings from the water and drain well. Arrange compote and dumplings on plates. Drizzle dumplings with some nut butter.
- 5
Garnish with the mint and serve with the remaining nut butter.
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