John Myers
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Apricot Dumplings with Vinschger Apricot Brandy
The perfect apricot dumplings with vinschger apricot brandy recipe with a picture and simple step-by-step instructions.
- 500 g Potting
- 250 g Flour
- 80 g Soft butter
- 4 piece Egg yolk
- 1 packet Vanilla sugar
- 1 Knife point Lemon peel
- 15 piece Apricots
- 100 g Breadcrumbs
- 3 tbsp Sugar
- 50 g Butter
- 1 tsp Cinammon
- 2 cl Apricot liquor
- 1 tbsp Lemon juice
- 10 piece Sugar cubes
apricot dumplings
- First mix the butter with the egg yolks, then add all the other ingredients and knead into a smooth dough. Then put the dough in the refrigerator and let it rest for at least an hour. In the meantime, core 10 apricots and add a sugar lump instead of the stone. Roll out the dough 1 cm thick, cut squares so that the individual apricots wrap around and form dumplings. If it doesn’t work out easily, a little flour can be used to help. Slowly cook the dumplings in plenty of salted water for 15 minutes.
Crumbs
- Melt the butter in the pan, add the crumbs and toast them lightly while stirring constantly, then add 2 tablespoons of sugar and cinnamon. Roll the cooked apricot dumplings in it.
Apricot marinade
- Cut 5 apricots into small pieces, add 1 tablespoon of sugar, lemon juice and apricot brandy and leave to stand for about 1 hour. Serve as an accompaniment to the apricot dumplings.
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