Quarkklößchen

Ingredients

• red wine
• 1 packet vanilla sugar
• 1 cinnamon stick
• 3 star anise
• 200 g mixed dried fruit
• 2 tsp cornstarch
• 2 tbsp Calvados (or apple juice)
• 125 g low-fat quark
• 500 g potatoes (starchy, boiling type)
• 50 g flour
• 60 g sugar
• 2 tbsp almond flakes
• 4 tbsp butter
• 1 packet vanilla sugar
• to taste lemon balm
• mint (for garnish)

Instructions

1. 1.

   Add red wine with vanilla sugar, cinnamon stick and star anise to a pot and let it simmer gently for 5 minutes. Add the dried fruit and cover; simmer for 10 more minutes.

2. 2.

   Whisk cornstarch into Calvados or apple juice. Stir this mixture into the fruit mash, bring to a boil once, then allow to cool.

3. 3.

   Drain quark through a sieve. Wash potatoes thoroughly and cook for 20–25 minutes. Drain, peel, and press while still hot. Let it cool slightly. Add quark, flour and sugar; knead quickly by hand until smooth.

4. 4.

   Shape walnut-sized dumplings from the dough. Drop them into boiling water and let them cook on low heat for 6–8 minutes.

5. 5.

   Heat butter in a pan, add almond flakes and lightly brown them. Stir in vanilla sugar.

6. 6.

   Lift dumplings with a slotted spoon, drain, and arrange on a plate with the fruit mash. Pour almond butter over the dumplings. Garnish with lemon balm and mint as desired before serving.