Quark dumplings

Melt the butter in a pan then transfer it to a large bowl with all the other dumpling ingredients except the breadcrumbs and stir until smooth. Dampen your hands, shape the mixture into small dumplings with a diameter of about 4 cm and set them aside.

Ingredienser

25 G Butter, 250 G Quark (20% fat), 1 Stycken Egg yolk (medium), 1 Stycken Egg (medium), 3 Matsked Raw cane sugar, 2 Matsked Vanilla sugar, 2 Matsked Brown rum, 1 Stycken Lemon, 1 Nypa Sea salt, 70 G Semolina

Bring a large pan of salted water to the boil then reduce the cooktop temperature to a medium heat so the water is only gently simmering. Place the dumplings in the water and cook for 10 minutes.

Meanwhile, melt the butter in a frying pan, add the breadcrumbs and sugar and fry for 2 minutes over a medium heat until golden brown. Lift the quark dumplings out of the water with a slotted spoon and toss them in the buttered breadcrumbs.

Ingredienser

40 G Butter, 100 G Breadcrumbs, 3 Matsked Raw cane sugar

Wash, halve and pit the plums then cut them into quarters. Melt the butter in a frying pan and caramelise the sugar for 2 minutes. Deglaze with rum, port and orange juice. Cut the vanilla pod lengthwise and remove the seeds with the back of a knife. Place the pod and seeds in the rum sauce with the cinnamon and star anise.

Ingredienser

300 G Plums, 1 Matsked Butter, 2 Matsked Brown raw cane sugar, 50 ml Brown rum, 100 ml Port, 50 ml Orange juice, 1 Stycken Vanilla pod, 2 Tesked Cinnamon powder, 2 Stycken Star anise

Add the plums and simmer for 5 minutes until the plums are soft. If the sauce is too thin, bind it with cornstarch.

Ingredienser

1 Tesked Starch (optional)

Divide the cooked dumplings between four plates, sprinkle on the buttered breadcrumbs and serve with the plums.