Sweet potato quark dumplings with pear-cranberry compote

Name: Sweet potato quark dumplings with pear-cranberry compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g floury potatoes; 4 Pears (about 150 g each); 100 g dried cranberries; 2 TABLESPOONS Lemon juice; 50 g + 1 teaspoon sugar; 1 Vanilla pod; 1 TABLESPOON Cornstarch; 125 g Flour; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Low-fat curd; 2 Eggs (size M); 50 g clarified butter; 30 g Butter; 3 TABLESPOONS ground poppy seed; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g floury potatoes
4 Pears (about 150 g each)
100 g dried cranberries
2 TABLESPOONS Lemon juice
50 g + 1 teaspoon sugar
1 Vanilla pod
1 TABLESPOON Cornstarch
125 g Flour
7-10 Tbsp grated rind of 1 untreated lemon
250 g Low-fat curd
2 Eggs (size M)
50 g clarified butter
30 g Butter
3 TABLESPOONS ground poppy seed
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash and clean the pears and cut out the core. Cut the pears into pieces. Boil up pears, cranberries, 1/4 litre water, lemon juice, 50 g sugar and vanilla pod and simmer for 10-15 minutes. Mix starch with 2 tablespoons of water until smooth.
2
Bind the compote with it, bring to the boil again. Drain potatoes, rinse, peel and press through a potato ricer. Let cool down a little. Knead potato mixture, flour, lemon peel, 1 teaspoon sugar, curd cheese and eggs with the dough hooks of the hand mixer. Heat half the clarified butter in a large pan. Form 10 dumplings from half of the dough with 2 tablespoons and fry them until golden brown while turning. Take them out and let them drip off on kitchen paper. Heat the rest of the lard and process the remaining dough in the same way. Melt butter in a pan and add poppy seeds.
3
Form 10 dumplings from half of the dough with 2 tablespoons and fry them until golden brown while turning. Take them out and let them drip off on kitchen paper. Heat the rest of the lard and process the remaining dough in the same way. Melt butter in a pan and add poppy seeds. Arrange dumplings with pear compote on plates, pour poppy seed butter over them. Dust with icing sugar and decorate with melissa
4
10 minutes waiting time