Quark dumplings with cherry compote

Ingredients for 2 servings:

• 1 pack of ready-made mix for potato dumplings, half + half
• 380 ml milk
• 2 eggs
• 2 tbsp cane sugar
• 1 pinch of salt
• 1 lemon(s), zest
• 500 g cottage cheese, granulated cream cheese
• Salt
• 50 g almond(s), 50 – 100 g flaked
• 2 tbsp butter
• 2 tbsp cane sugar
• 350 g cherry(s), approx., frozen without stone
• 1 tsp potato flour
• 1 shot of cherry brandy
• 1 tsp ground cinnamon

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Put dumpling flour in a bowl, add 2 eggs, 2 tbsp of raw cane sugar, a pinch of salt, lemon zest, and 500g cottage cheese; mix everything together well and let it rest for 10 minutes. Then, with wet hands, form dumplings. Bring plenty of salted water to a boil, add the dumplings, and let them simmer; do not boil; the time depends on the size. I put them in the water; after about 5 minutes, I carefully loosen them from the bottom of the pan with a spatula. When the dumplings float to the surface, I let them simmer for another 10 minutes. Meanwhile, dry-roast the almonds. Transfer to a plate and set aside. Dissolve the potato flour in a little water and add to the heated frozen cherries. Bring to a boil with the sugar, then reduce the heat and add a good splash of kirsch. Heat the butter until it is browned. Drain the finished dumplings well, place them on two plates, and serve with cinnamon, toasted almonds, and brown butter. This is perfect for lunch for two people.