Sweet quark dumplings with apricots

Ingredients

For 1 serving

• Quark100 g
• Semolina20 g
• Eggs1
• Apricots2
• Breadcrumbs5 g
• Butter3 g
• Powdered sugar3 g
• Cinnamonto taste

Contains: gluten, lactose, eggs,

In season: June – July

Method

1. Mix the well-drained quark with the egg and semolina to an even dough and let it rest in the fridge for 15 minutes: the semolina absorbs the moisture and the dough becomes easy to shape.
2. Meanwhile, wash and dry the apricots and bring a large pan of water to the boil.
3. With wet hands, take half the dough, flatten it on your palm, put a whole apricot in the centre and close it into a smooth ball with no cracks. Repeat with the other.
4. Lower the heat until the water is barely simmering, as a hard boil breaks them, lower in the dumplings and cook for 12 minutes, until they float and feel firm.
5. Meanwhile, melt the butter in a pan over medium heat and toast the breadcrumbs with the cinnamon for 2–3 minutes, stirring, until golden.
6. Lift out the dumplings with a slotted spoon, roll them in the breadcrumbs and serve with icing sugar; mind the apricot stone.