Summary

Ingredients

For the dumplings:

• 500 g low-fat quark
• 7 slices toast bread (wheat toast)
• 1 vanilla pod (s)
• 100 g butter, soft
• 40 g suar
• 1 egg (s), size M
• 1 egg yolk, size M
• 2 teaspoons organic lemon peel, finely grated
• 4 tablespoon almond (s), ground
• salt

For the compote:

• 60 g suar
• 200 ml apple juice
• 1 piece (s) cinnamon stick (s), approx. 3 cm
• 1 strip organic lemon peel
• 2 teaspoons cornstarch
• 500 g plums, pitted

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Instructions

1. For the dumplings, lightly squeeze the quark in a cheesecloth. Debark the toast and chop finely in a lightning chopper. Halve the vanilla pod lengthways and scrape out the pulp with a small knife. Mix 30 g butter and sugar with the hand mixer until frothy. Add the quark, vanilla pulp, egg, egg yolk and 1 teaspoon lemon zest and stir until smooth. Work in the toast crumbs. Cover and chill for two hours.
2. Roast the almonds in a pan without fat until golden brown. Mix in 1 teaspoon lemon zest. Melt the rest of the butter.
3. For the plum compote, caramelize the sugar in a saucepan until light brown. Deglaze the caramel with apple juice. Cook until the caramel has dissolved. Add the cinnamon stick and lemon zest and cook for two minutes. Mix the starch with a little cold water until smooth. Pour the starch into the hot juice while stirring and cook for a minute. Add the halved plums and carefully stir in with a wooden spoon. Cover and cook over a medium heat for five minutes and allow to cool slightly.
4. Bring plenty of lightly salted water to the boil in a large saucepan. Shape the quark mass into 20 dumplings with moistened hands. Put the dumplings in the gently simmering water and let simmer for seven minutes over medium heat.
5. Lift the dumplings out of the water with a slotted spoon and allow to drain.
6. Serve the quark dumplings with warm, melted butter, roasted almonds and plum compote.