Topfenknoedel With Stewed Red Plums Recipes

Steps:

• Bring a large pot of salted water to a simmer. Stir together cheese, eggs and yolks, and sugar in a medium bowl. Stir in flour and 5 tablespoons breadcrumbs. Using 2 wet soup spoons, shape a spoonful of the mixture into a 2-inch-long oval, and drop it into simmering water. Cook until it rises to the surface, about 2 minutes, then continue to cook for 3 1/2 minutes more. Repeat. You can cook 4 to 5 dumplings at a time, removing them with a slotted spoon when finished.
• Divide dumplings among individual serving bowls. Sprinkle each dumpling with about 1 teaspoon breadcrumbs. Divide plums and syrup among bowls. Serve immediately.

Steps:

• Place dried plums in a bowl, and cover with cold water by 2 inches. Cover, and let soak until slightly tender but still springy (not mushy), 4 to 6 hours.
• Place plums and 3/4 cup soaking liquid in a small saucepan. Stir in lemon zest, sugar, cinnamon, and kirsch. Bring to a simmer, then reduce heat and simmer very gently until plums are tender and plump and liquid has thickened slightly, 12 to 15 minutes. Let cool slightly. Remove and discard lemon zest and cinnamon. Stir in lemon juice. Let cool completely before using. Plums can be refrigerated in syrup in an airtight container for up to 1 week; reheat in a saucepan over low heat before serving.