Wachau Apricot Dumplings

For the apricot dumplings, cream butter until fluffy. First stir in yolks, then gradually semolina, egg whites, vanilla pulp and a pinch of salt. Add flour and curd cheese alternately and stir until a smooth dough is formed.

Form into a roll, wrap in plastic wrap and refrigerate for about 1 hour.

Squeeze seeds out of the fruit without cutting open the apricots. Push one almond wrapped in marzipan into each opening.

Cut dough into 12 slices, flatten a little and place one apricot on each. Cover fruit well with dough and shape into smooth dumplings.

In a large pot, add enough water with a pinch of salt, sugar and apricot brandy. Place dumplings in boiling water, reduce heat and simmer gently for about 20 minutes until they rise.

In the meantime, heat butter in a pan, add sugar, vanilla sugar and breadcrumbs and fry over low heat, stirring constantly until golden brown. Add a pinch of cinnamon to taste.

Lift out the finished apricot dumplings, drain well and gently roll in the breadcrumbs. Arrange the dumplings, sprinkle with the remaining breadcrumbs from the pan and some powdered sugar and serve quickly.

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