Quark dumplings

Melt the butter in a pan over a medium heat.

Wash the lemon in hot water, dry it and grate the zest.

Place the remaining ingredients in a large bowl with the melted butter and lemon zest and stir until smooth.

Ingredients

25 g butter, 1 piece lemon, 250 g quark (20% fat), 1 piece egg, 3 tbsp raw cane sugar, 2 tbsp vanilla sugar, 1 pinch sea salt, 70 g semolina

With slightly moistened hands, shape the mixture into small dumplings about 4 cm in diameter and set aside.

Bring a large pan of salted water to the boil. Reduce the temperature to medium heat so that the water is lightly simmering.

Place the dumplings in the water and cook for 10 minutes.

Ingredients

1 pinch salt

Wash, halve, pit and quarter the plums.

Caramelise the sugar in a frying pan and add the butter. Deglaze with rum, port and orange juice.

Slice the vanilla pod lengthways and scrape out the pulp with the back of a knife. Add the spices to the pan.

Ingredients

300 g plums, 2 tbsp brown raw cane sugar, 1 tbsp butter, 50 ml brown rum, 100 ml port, 50 ml orange juice, 1 piece vanilla pod, 2 tsp ground cinnamon, 2 piece star anise

Add the plums and reduce for 5 minutes until the plums are soft. Remove the vanilla pod and star anise.

Stir the cornstarch into the water and use to thicken the compote.

Ingredients

1 tsp cornstarch, 1 tbsp water

Melt the butter in a frying pan over a low heat. Add the breadcrumbs and sugar and fry for 2 minutes over a medium heat until golden brown.

Ingredients

40 g butter, 100 g breadcrumbs, 3 tbsp raw cane sugar

Lift the quark dumplings out of the water with a slotted spoon and toss them in the buttered breadcrumbs.

Place the finished dumplings on plates, sprinkle with the remaining buttered breadcrumbs and serve with the stewed plums.