Quince soup with apple pieces and dumplings

Ingredients for 8 servings:

• 500 g quince(s)
• 500 g apples
• 1 liter apple juice, if not available water
• ¼ tsp cinnamon
• some orange peel, dried or orange peel zest
• 8 tbsp, heaped sugar
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 1 tbsp, levelled sugar
• 2 eggs
• 4 tbsp, heaped flour, depending on the size of the eggs a little more flour
• 1 pinch of baking powder
• 1 liter of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple, but very tasty

Preparation: Peel, core, and slice the apples. Bring to a boil in 1 liter of apple juice, but leave to chew if desired. Remove from the liquid and set aside. Peel, core, and slice the quinces. Add the quinces to the liquid in which the apples were previously cooked, along with the orange peel and cinnamon, and simmer until the quinces are soft. Remove the orange peel, add the sachet of vanilla pudding powder (previously mixed with a little water) and the sugar, and puree everything with a hand blender until smooth. The apple pieces that you set aside can now also be added to the soup. For the dumplings, break 2 eggs into a saucepan, add the sugar, vanilla sugar, baking powder, and 4 heaped tablespoons of flour, and mix everything well into a smooth dough. Let stand for about 1/4 hour. Meanwhile, bring a pot of one liter of water to a boil. Then, using a spoon, scoop out dumplings, place them in the gently simmering water, and drop them from the spoon. Let them steep in the hot water for a few minutes. Then, using a slotted spoon, remove them and add them to the quince soup. It’s best to bring the soup back to a boil, stirring constantly.