John Myers
Ingredients for 4 servings:
- 250 g plum(s)
- 300 g nectarine(s)
- 3 tbsp vanilla sugar
- 80 g rusks (minis)
- 300 g yogurt (0.1% fat)
- 50 g sugar
- 1 pinch of anise powder
- 2 tsp margarine, semi-skimmed
- 400 g Schupfnudeln from the refrigerated section
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Wash, trim, and pit the fruit. Cut the flesh into wedges. Melt the vanilla sugar in a pan. Break the rusk into small pieces, add them, and caramelize. Fry the potato dumplings in heated margarine until golden brown, then remove. Add the fruit wedges to the frying fat and sauté. Add the potato dumplings again, heat through, and season with the remaining sugar. Mix the yogurt with 30g of sugar and the anise. Serve with the potato dumplings.
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