Vanilla Curd Dumplings with Preserved Cardamom Pears

Preparation

1. 1

   For the curd dumplings, mix all the ingredients into a smooth mass and cover in the refrigerator for about 2 hours.

2. 2

   In the meantime, peel and core the pears and cut into wedges.

3. 3

   Scrape out the vanilla pod and add the vanilla pulp, pod and the cloves to the pear juice. Bring to a boil.

4. 4

   Stir in honey and cardamom and let simmer briefly. Remove the vanilla pod and cloves towards the end.

5. 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. 6

   Shape the dough into medium-sized dumplings and cook gently in sweetened water for about 20 minutes.

7. 7

   Meanwhile, melt the rest of the butter in a pan and then add the breadcrumbs.

8. 8

   Briefly drain the cooked dumplings and roll them in the butter crumbs.

9. 9

   Serve with the pears and sprinkle with icing sugar.