Quark Dumplings with Plum Compote

Ingredients

• 500 g plums
• 75 g pectin sugar (1:2)
• 1 cinnamon stick
• 2 Eggs
• 60 g Butter
• zest of half an untreated lemon, grated
• 1 pinch salt
• 250 g quark
• 170 g flour
• 2 tbsp butter
• 50 g breadcrumbs and powdered sugar each

Instructions

1. 1.

   For the plum compote rinse the plums, halve them and pit them. Mix plums with 250 ml water and pectin sugar in a pot. Add the cinnamon stick. Simmer gently for 3 minutes while stirring. Transfer the compote to a bowl and let it cool. Remove the cinnamon stick.

2. 2.

   Separate the eggs; beat the yolks, butter, lemon zest, salt, and quark until frothy. Stir in the flour. Whisk the egg whites until stiff peaks form and fold them into the quark mixture.

3. 3.

   Shape small dumplings and cook them for 15 minutes in lightly boiling salted water. Heat butter in a pan and toast the breadcrumbs until golden yellow.

4. 4.

   Remove the quark dumplings with a slotted spoon, let them drain well. Sprinkle the toasted breadcrumbs over the dumplings and dust with powdered sugar. Serve with plum compote.