Apricot Dumplings with Berry Sauce

Ingredients

• 1 kg potatoes
• 75 g soft butter
• 50 g wheat semolina
• 1 egg
• 2 yolks
• Salt
• 250 g flour
• 1.5 kg apricots (apricots)
• cube sugar
• 180 g butter
• 150 g breadcrumbs
• sugar
• Cinnamon
• 300 g red currants
• 40 ml orange liqueur
• 2 tbsp sugar
• 300 ml water
• 1 tbsp orange juice
• 0.5 untreated orange (fine zest strips)

Instructions

1. 1.

   Wash the potatoes, cook them with skins on, drain and let steam off, peel while still hot and press through a potato ricer. While slightly cooled mix in butter, semolina, salt, egg and yolks lightly. Add flour and knead into a smooth dough (add more flour if needed). Let rest briefly. Roll the dough to about 1/2 cm thickness on a floured surface and cut into roughly 7 cm squares (7 x 7 cm). Wash the apricots, remove pits (do not cut through completely) and fill each with a cube of sugar; wrap with dough.

2. 2.

   Place in boiling salted water, reduce heat and simmer for about 10 minutes.

3. 3.

   Melt butter, stir in breadcrumbs and toast until golden brown.

4. 4.

   Drain the dumplings, plate them and sprinkle with breadcrumbs, sugar and cinnamon. Serve with currant sauce.

5. 5.

   For the currant sauce wash the berries, set aside some nice stems. Boil orange liqueur, water, sugar and remaining berries; simmer uncovered for 10 minutes. Puree, strain through a sieve and season with orange juice. Return to pot, add remaining berries and orange zest strips, bring to boil again, then let cool.