Apricot Dumplings with Butter Crumbs, Served with Plum Gröstl

Put the quark (or curd cheese) with the sifted flour, the eggs and 125 g soft butter in a bowl. Then use the food processor to make a smooth dough. Then cover the dough and cover for 2 hours and refrigerate.

Meanwhile, melt 150 g butter in a large pan. Add the sugar and stir until it dissolves (be careful not to be too hot!). Then sprinkle in the breadcrumbs and roast lightly. Put aside.

Wash, halve and core the apricots. Cut the apricots open and stone them. Soak a sugar lump with apricot brandy and stick it between the fruit halves and close the halves again.

Dust the worktop with a little flour to prevent the dough from sticking. Knead vigorously and divide into eight equal pieces. Form a round flatbread out of each piece. Carefully fold in an apricot and form a smooth dumpling.

Boil water in a large saucepan and season with salt. Add the dumplings and cook over medium heat for about 20 minutes. Turn over and over again. Then remove the dumplings with a ladle and drain well. Then roll in the caramelized crumbs.

Lightly brown the rest of the butter in a small pan. Serve the dumplings. Dust with powdered sugar. Then drizzle the hot brown butter over it.

First wash, cut in half and stone the fruit. Melt 1 tbsp butter. Add the plums with 1 tablespoon of sugar and toss. Pour 50 ml of water and steam everything for about 3 minutes. Add 1/2 dl water and cook covered for 2-3 minutes.

Slice the bread or plait thinly and roast in tbsp butter until golden. Drain the plums and collect the juice. Add the plums to the bread slices. Sprinkle 3 tablespoons of sugar on top. Fry everything and turn over and over again. Add the plum sauce spoon by spoon. Continue frying in the pan until there is hardly any liquid left. Serve hot and sprinkle with cinnamon and sugar.