Quark Dumplings with Red Berry Compote

Ingredients

• 800 g starchy boiling potatoes
• 3 tbsp Flour
• 0.25 tsp baking powder
• 2 Eggs
• 1 pinch salt
• 50 g sugar
• 2 tsp grated lemon zest
• 300 g quark
• butter clarified
• cinnamon-sugar mixture (for sprinkling)
• 250 g small strawberries
• 125 g Raspberries
• 125 g blackberries
• 125 g Blueberries
• 125 g red and black currants
• 1 vanilla pod
• 1 untreated orange
• 1 untreated lemon
• 500 ml red wine
• 150 g sugar
• 60 g cornstarch
• 40 ml orange liqueur

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 25 minutes, drain, let steam off slightly, peel, and press through a potato ricer. Mix flour with baking powder and stir into the potatoes along with eggs, salt, sugar, lemon zest, and quark; rest for about 20 minutes. Cut the dough into small elongated dumplings and flatten them on a lightly floured surface. Heat clarified butter in a pan and fry the quark dumplings until golden yellow on each side. Toss them in cinnamon-sugar and serve with red berry compote.

2. 2.

   Wash, clean, and dry the berries; mix them in a bowl.

3. 3.

   Slice the vanilla pod lengthwise and scrape out the seeds. Wash and dry the citrus fruits. Use a microplane to shave thin zest, then squeeze out the juice. Combine the zest, juice, red wine, and sugar in a pot, bring to a boil, and let steep for 10 minutes before straining through a fine sieve. Add half of the berries and bring to a boil again.

4. 4.

   Stir cornstarch with orange liqueur and a splash of cold water; whisk into the simmering sauce. Let the compote cook for another minute, then pour over the remaining berries. Cover with plastic wrap and let cool.