Preparation
- Work the quark, softened butter, egg, flour and a pinch each of salt and sugar with the dough hooks into a firm but shapeable dough.
- Cut the plums open lengthwise and stone them; if you like, put a sugar cube in place of the stone.
- Take one to two tablespoons of dough, flatten it and wrap it tightly around each plum until there are no gaps.
- Bring a large pan of water to the boil, add the dumplings and let them simmer for 8 to 10 minutes over medium heat, without a rolling boil.
- Meanwhile, melt the butter in a large frying pan, stir in the breadcrumbs, sugar and cinnamon and toast until golden brown, stirring.
- Lift the dumplings out with a slotted spoon, drain briefly, roll them in the buttered crumbs and serve immediately while warm.
Drink with it
Fruit brandy · excellent match
Zwetschgenbrand (Slivovitz), neat, at room temperature in a tulip glass
The stone-fruit aroma of the brandy mirrors the cooked plum, and the dry sip cuts through the buttered crumbs.
What is Calvados? Apple brandy with originSweet wine · good match
Beerenauslese or Ausbruch from Austria, well chilled
Honeyed sweetness meets cinnamon sugar and fruit, and the acidity keeps the butter light.
Which wine goes with dessert? Comparing sweetness deliberatelyFortified wine · good match
Tawny Port, lightly chilled
Nutty, dried-fruit notes combine with cinnamon and toasted crumbs.
Port wine: understanding Ruby, Tawny, and VintageCognac and brandy · good match
Cognac VSOP, neat
Caramel and cask notes find a bridge in the brown, toasted buttered crumbs.
Cognac and Armagnac: Two Origins for Brandy