Quark dumplings with poppy seeds on pears

Name: Quark dumplings with poppy seeds on pears
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Ladyfingers; 1 package (250 g) ready-to-bake poppy seed filling; 1/2 TEASPOON Cinnamon; 120 g Butter; 80 g Icing sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Salt; 1 package Orange-Back; 100 g Toast; 2 Egg yolk (size M); 1 egg (size M); 60 g Flour; 300 g Low-fat curd; 7-10 Tbsp possibly 2-3 tablespoons breadcrumbs; 100 g Sugar; 200 ml apple juice; 7-10 Tbsp juice of 1/2 lemon; 2 Pears; 20 g crushed pistachio kernels; 2 TABLESPOONS Icing sugar for dusting

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Ladyfingers
1 package (250 g) ready-to-bake poppy seed filling
1/2 TEASPOON Cinnamon
120 g Butter
80 g Icing sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Salt
1 package Orange-Back
100 g Toast
2 Egg yolk (size M)
1 egg (size M)
60 g Flour
300 g Low-fat curd
7-10 Tbsp possibly 2-3 tablespoons breadcrumbs
100 g Sugar
200 ml apple juice
7-10 Tbsp juice of 1/2 lemon
2 Pears
20 g crushed pistachio kernels
2 TABLESPOONS Icing sugar for dusting

Directions

1
For the poppy seed filling, finely grind the lady fingers in the universal chopper. Knead 125 g poppy seed baked goods with sponge crumbs and cinnamon well. Form the mixture into cherry-sized balls. For the quark mixture, mix 40 g butter, icing sugar, vanilla sugar, 1 pinch of salt and orange baking powder until foamy.
2
Toast bread crumble, finely crumble. Knead well with egg yolk and egg. Stir the mixture into the foamy butter cream. Sift flour over it and stir in quark. If the mixture is still too soft, knead in breadcrumbs.
3
Form the mixture into dumplings, filling each with a poppy seed ball. Place dumplings in plenty of boiling salted water and poach over low heat in simmering water for 10-12 minutes. In the meantime, caramelise the sugar until golden, add apple juice and lemon juice (caution: hot steam).
4
Boil down the liquid like a syrup. Wash the pears, halve, core and cut lengthwise into slices. Add to the syrup and leave to stand until the pear slices are soft, allow to cool. Foam 80 g butter in a frying pan, add 125 g poppy seed bake and mix well.
5
Drain the dumplings well and toss in the poppy seed butter. Spread pears with some syrup on plates. Sprinkle with pistachios. Dust the edges of the plate with icing sugar.