Apricot Dumplings with Wachau Apricots

1. Only those who know Wachau apricots know how apricots should really taste. Remove the core of around 10 apricots that are still firm and replace with a lump of sugar. A very elegant method – push the kernels out from below with the style of a wooden spoon. The dumplings stay together and don’t fall apart that easily.
2. Mix the curd cheese with the butter, the flour, the grated lemon peel and all the other ingredients to form a dough and leave to rest for half an hour. Shape the dough into a roll, cut off individual pieces and beat into flat dough slices. Put the apricot in the middle with wet hands, pull the dough up all around and form dumplings. If necessary, roll in flour and simmer the dumplings in salted water for 10 to 15 minutes.
3. At the same time let the butter get hot in a larger pan, stir in the breadcrumbs, add sugar and fry until crispy. Lift the dumplings out of the pot, drain and roll them in the crumbs. Powdered sugar over it and serve.

Wachau apricots, apricots (Prumus arameniaca)

1. Originally from China, known as apricots in Austria and Bavaria, Roman legionnaires made them at home in the Danube region 2000 years ago. But it was not until many vineyards were destroyed by phylloxera in the 19th century that apricot cultivation in the Wachau also gained economic importance. The “Wachau apricot” is now an EU-wide protected designation of origin.