John Myers
Ingredients for 8 servings:
- 500 g elderberries
- 500 g plums
- 300 g apricots, nectarines or peaches
- 1 lemon(s), untreated; juice
- 125 g sugar, preferably brown (a little more if honey)
- 1 vanilla pod(s), pulp or cinnamon stick
- 1 tbsp cornstarch, heaped (e.g. Mondamin)
- 5 tbsp wine, red or juice
- 500 g quark, curd cheese or low-fat quark, drained in a sieve for ½ h
- 4 egg yolks
- 200 g semolina
- 200 g flour (wheat flour type 405 or 550)
- 3 tsp baking powder (cream of tartar)
- 1 lemon(s), untreated; grated zest
- some butter for the hands
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Dessert that is easy to prepare
Zest the lemon, reserving the zest, and squeeze the juice. Elderberry jam: Reserve four berries. Pluck the remaining berries from the stems. Halve and pit the plums. Wash and core the stone fruit, cut into wedges, and immediately drizzle with lemon juice. Bring the remaining lemon juice, sugar, and vanilla or cinnamon to a boil with the fruit and simmer for 5 minutes. Remove the cinnamon stick and thicken the jam with starch dissolved in 5 tablespoons of red wine or juice. Cover and let cool. Dumplings: Mix the curd cheese, egg yolk, and semolina. Mix the flour, baking powder, and lemon zest and stir in. If it sticks, add a little more flour. With buttered hands, shape into a 5-6 cm thick roll, place on a damp kitchen towel or napkin, roll up, and tie at both ends. Alternatively: Wrap first in cling film, then in aluminum foil, twisting the aluminum foil tightly at both ends. Simmer in gently bubbling salted water for 30 minutes. Drain the roll, unwrap, and cut into 8 slices (preferably with crossed kitchen twine). Place the elderberry jam on large plates, arrange the dumpling slices on top, and garnish each with half of the reserved elderberry. The dumpling slices are delicious both hot and cold; the elderberry jam is best served the other way around: cold elderberry jam with hot curd dumplings, or vice versa.
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