Curd dumplings with apricot compote

Ingredients for 4 servings:

• 250 g quark (cottage cheese)
• 1 egg(s)
• 2 tbsp sour cream
• 1 tbsp powdered sugar
• 50 g flour (clumpy)
• 1 pinch of salt
• Cinnamon – sugar – butter crumbs for rolling (amount as desired)
• 500 g apricots
• Water (approx. 1/8 l)
• 100 g sugar
• 1 lemon(s), the juice
• ¼ tsp cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Briefly mix the curd with the egg, cream, sugar, flour, salt, and lemon zest. Chill for about 60 minutes. Bring plenty of water to a boil, add salt, scoop out dumplings from the curd mixture with a tablespoon and add to the boiling water. Reduce the heat slightly and let simmer for about 10 minutes. Meanwhile, heat the butter and toast the breadcrumbs until golden brown. Add the sugar and cinnamon, and roll the dumplings in it. Boil the pitted apricots with water, sugar, lemon juice, and cinnamon until the fruit is soft, stirring frequently. Serve the dumplings rolled in the breadcrumbs with apricot compote (all warm).