Curd-plum-dumplings with apricot sauce

Ingredients ()

350g low fat curd cheese
2 egg yolks
25g butter
150g breadcrumbs
140g icing sugar
juice of one lemon
3cl Grand Marnier (orange liqueur)
120g Plum Butter
60g almonds
100g sugar
200g fresh apricots
50g Apricot Preserve Extra



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



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