Vanilla Curd Dumplings with Preserved Cardamom Pears
45—60 Min
A heavenly dessert for your holiday menu: Tender curd dumplings with a seductive note of vanilla will enchant you and your guests. Warm, preserved pears with the aroma of cardamom give this delicacy a holiday twist. We recommend ginger beer as a drink.
Ingredients 4 Portions
For the Vanilla Curd Dumplings
- 250 gCurd (20% fat)
- 1 Pc.Egg, organic
- 1 Pc.Egg Yolk
- 40 gButter, melted
- 90 gBreadcrumbs, white
- 1 Tsp.Maizena
- 125 gButter
- 150 gBreadcrumbs, white
- 1 Tbsp.Bourbon Vanilla Sugar
- 1 PinchSea Salt, Coarse
For the Cardamom-Pears
- 2 Pc.Pears
- 1 Tbsp.Maizena
- 250 mlPear Juice
- 2 Tbsp.Honey
- 0.5 Tsp.Cardamom, Ground
- 2 Pc.Cloves, Whole
- 1 Pc.Bourbon Vanilla Pods, Whole
Preparation
- 1
For the curd dumplings, mix all the ingredients into a smooth mass and cover in the refrigerator for about 2 hours.
- 2
In the meantime, peel and core the pears and cut into wedges.
- 3
Scrape out the vanilla pod and add the vanilla pulp, pod and the cloves to the pear juice. Bring to a boil.
- 4
Stir in honey and cardamom and let simmer briefly. Remove the vanilla pod and cloves towards the end.
- 5
Mix the maizena with a little cold water and use it to slightly thicken the pear juice. Finally, place the pear wedges in the juice and remove the pot from the stove.
- 6
Shape the dough into medium-sized dumplings and cook gently in sweetened water for about 20 minutes.
- 7
Meanwhile, melt the rest of the butter in a pan and then add the breadcrumbs.
- 8
Briefly drain the cooked dumplings and roll them in the butter crumbs.
- 9
Serve with the pears and sprinkle with icing sugar.
You may also enjoy
Currently Viewing: 1 of 0
