Quarkkeulchen with sweet sour cream & ragout of autumn fruit

Name: Quarkkeulchen with sweet sour cream & ragout of autumn fruit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 700 g floury potatoes; 7-10 Tbsp Salt; 3 Peaches; 100 g + 100 g + 60 g + 30 g sugar; 100 ml Peach liqueur or amaretto; 250 g Plums / Plum plums; 100 ml red port wine; 1 Cinnamon stick; 200 g Schmand; 3 TABLESPOONS Icing sugar; 7-10 Tbsp Mark from 1⁄2 Vanilla bean; 2 Eggs (Gr. M); 400 g Low-fat curd; 120 g Flour; 1 TEASPOON Baking Powder; 2 packages Vanilla sugar; 100 g Raisins; 3-4 Tbsp Butter; 7-10 Tbsp Disposable syringe bag

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

700 g floury potatoes
7-10 Tbsp Salt
3 Peaches
100 g + 100 g + 60 g + 30 g sugar
100 ml Peach liqueur or amaretto
250 g Plums / Plum plums
100 ml red port wine
1 Cinnamon stick
200 g Schmand
3 TABLESPOONS Icing sugar
7-10 Tbsp Mark from 1⁄2 Vanilla bean
2 Eggs (Gr. M)
400 g Low-fat curd
120 g Flour
1 TEASPOON Baking Powder
2 packages Vanilla sugar
100 g Raisins
3-4 Tbsp Butter
7-10 Tbsp Disposable syringe bag

Directions

1
It is best to peel and wash the potatoes the day before and cook them in salted water for about 20 minutes. Press them hot through a potato press. Let them cool down.
2
For the peach ragout, wash, halve and stone the peaches. Caramelise 100 g sugar until golden yellow. Place the peaches on top. Deglaze with liqueur and simmer for 5-8 minutes.
3
For the plum ragout, wash the plums, cut them in half and stone them. Caramelise 100 g sugar until golden. Deglaze with port wine and boil off. Add the cinnamon stick and plums and simmer for 8-10 minutes, then let it cool down.
4
Mix the sour cream, icing sugar and vanilla pulp.
5
Separate the eggs for the legs. Mix potato mixture, quark, flour, baking powder, 60 g sugar, vanilla sugar, 1 pinch of salt, egg yolk and raisins. Beat egg white and 30 g sugar until stiff, fold in. Pour into a disposable piping bag.
6
Heat butter in a frying pan. Pour in small thalers and fry them on both sides until golden brown. Serve with the fruit ragouts and sour cream.