Curd-plum-dumplings with apricot sauce

Preparation

1. Mix curd with egg yolks, melt butter and stir in slowly. Sift icing sugar and stir in 80g of it together with the breadcrumbs. Also a pinch of salt, the lemon juice, and the Grand Marnier.

2. Form this dough into eighth even size balls. With a finger press a hole into the balls. Fill with Plum Butter and close again.

3. Dissolve the sugar in approx. 2l of boiling water and boil dumplings for 10 minutes. In the meantime wash apricots, take out pit, and cut into small cubes or slices. Mix with Apricot Preserve Extra. After 10 minutes take out dumplings and let them drip on paper towel. Chop almonds and mix with the rest of icing sugar. Roll the dumplings in this mix and serve with the apricot sauce.

Preparation time: ca. 40 minutes