John Myers
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Curd Dumplings with Pear Compote
The perfect curd dumplings with pear compote recipe with a picture and simple step-by-step instructions.
For the pear compote:
- 4 Pc. Pears
- 200 g Sugar syrup
- 500 ml Pear juice
- Lemon juice
For the curd dumplings:
- 375 g Curd
- 35 g Liquid butter
- 50 g Flour
- 1 Pc. Egg
- 80 g Crumbs
- Vanilla pods (pulp only)
- Lemon peel
- Orange peel
- 50 g Sugar
- Nougat
- For the water:
- Rum
- Sugar
For the crumbs:
- Breadcrumbs
- Cinnamon
- Sugar
pear compote
- Peel and shape the pears. Then fry the pears in the pan until they are lightly roasted. Pour the pear juice with the sugar syrup and lemon juice over it and bring to the boil. Now tie everything with a little starch and cook until soft. Then reduce until a creamy consistency is obtained.
curd noodles
- Mix the curd cheese well with the melted butter, sugar, egg, zest and vanilla pulp. Then add the flour and the breadcrumbs and knead well. Chill the mixture for an hour and form dumplings out of it.
- Cut a small piece of nougat and place it in the middle of the dumpling. Cook in gently simmering water with rum and sugar until the dumplings float on top. Then roll the dumplings in cinnamon-sugar crumbs and serve with pear compote.
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