Preparation
- Beat the quark with the egg, semolina, flour, breadcrumbs, sugar and salt in a bowl until smooth and chill for at least 30 minutes; cold dough is much easier to shape.
- Stone the apricots: push the stone out from the stalk end with the handle of a wooden spoon, or cut the fruit open at the side. Put a sugar cube in place of the stone.
- On a floured work surface, shape the dough into a roll and divide into 8 equal pieces. Flatten each piece, wrap an apricot in it and seal the seam well; if the edge is too floury, moisten it with a little water. Do not trap any air, otherwise the dumplings burst more easily.
- Bring plenty of lightly salted water to the boil, add the dumplings and cook in barely simmering water for 13 to 15 minutes. They sink at first and rise again towards the end.
- Meanwhile melt the butter in a large frying pan, stir in the breadcrumbs, sugar and cinnamon if using, and toast, stirring, until golden brown.
- Lift the dumplings out with a slotted spoon, drain well, roll them in the crumb pan and dust with icing sugar if you like. Serve immediately.
Drink with it
Fruit brandy · excellent match
Wachau apricot brandy (Marillenbrand), neat, slightly warmed (16 to 18 °C)
The brandy carries the same stone fruit aroma as the filling, and the alcohol cuts through the quark dough and buttered breadcrumbs.
What is Calvados? Apple brandy with originSweet wine · excellent match
Beerenauslese, Ausbruch or Tokaji Aszú, chilled
Honey and apricot notes mirror the warm apricot; the wine is sweeter than the dessert, and its acidity keeps the buttered crumbs light.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · good match
Moscato d'Asti, ice cold
Low alcohol, residual sweetness and fine bubbles refresh after the buttery dough and suit the acidity of the fruit.
Sparkling wine, Champagne, and Prosecco: what's the difference?