Marillen Knödel
Over a year ago
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Ingredients
- 250 g curd cheese
- 1 egg
- 1 dl semolina
- 1 dl wheat flour
- from one fruit lemon peel
- 8 - 10 apricots
- 8 - 10 pieces of sugar
- 2 dl bread crumbs
- 2 spoons sugar
- 3 spoons butter
Accompaniment
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Description
This cource should be done in the late summer or early fall when the apricots are in season.
Method
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1
Mix the curd cheese with the egg, semolina and the flour and mix in the lemon peel, mix to a dough.
Put a big pot of water on the stove and let it boil.
Wash the apricots, take out the stone and exchange it with a sugar cube. Role one ball of dough for each apricot, press a hole in the ball of dough and put the apricot in it, cover the apricot entirely in dough and put it in the big pot of boiling water.
Boil until the balls float up to the surface.
Heat up the butter in a big frying pan and fry the bread crumbs whit the sugar and put the balls in the frying pan when the bread crumbs has gotten some colour. Fry for some minutes, put on a plate and sprinkle with caster sugar.
Serve hot!
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