In the nineteenth century, vineyards in the UNESCO-designated Wachau Valley needed another delectable and staple fruit to grow. Fortunately, apricots were brought to the region and have flourished, nourishing mouthwatering fruits for visitors to enjoy. These apricots, known around the world by the name “Marille Wachau,” are famous for the delicious flavors cultivated from the unique soil combining the influences from the Danube River and the Wachau Valley itself.
Marille Wachau is crafted into all kinds of delightful refreshments such as liqueurs, chocolates, brandies, and enticing sweets like the recipe featured here.
Taste the dessert that Rudi Schreiner, the founder and co-owner of AmaWaterways and the “Godfather of River Cruising,” considers his absolute favorite. Growing up in Vienna, Austria along the Danube River, he frequently enjoyed this delicious treat. Now you can as well.
3 ½ ounces (100 g) butter, room temperature
18 ounces (500 g) quark (Mascarpone cheese could substitute)
1 teaspoon vanilla extract
1 tablespoon granulated sugar
2 cups (270 g) flour
1 pinch salt
16-20 small, ripe apricots
16-20 cubes of sugar
5 tablespoons (75 g) Butter
10 ½ ounces (300 g) dry bread crumbs
2 tablespoons granulated sugar
To make the dumpling dough mix the butter and eggs in a large bowl with a hand mixer. Add the quark, vanilla, sugar, flour, and salt, and mix everything together. Cover the dough with plastic wrap and chill for at least 3 hours.
Wash and dry the apricots. Slit one side open, remove the stone, replace it with a sugar cube and press the apricot closed again.
To shape the dumplings, keep your hands well-floured. Using a soup spoon scoop out a generous portion of dough, flatten it with your hands, place an apricot, slit side down, on the dough and wrap the dough around the apricot, sealing the edges. Lightly shape the dumpling into a ball. Place dumplings on a plate and keep them chilled.
For the crumb coating melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching carefully to prevent them from burning. Remove from heat and stir in the granulated sugar.
In a large, wide pot, bring the water to a boil. Reduce heat and lay the dumplings into the simmering water. Once the dumplings have come to the surface of the water, simmer them on low Heat for an additional 10 minutes so that the apricot inside cooks through. Remove dumplings and roll them in the toasted crumbs to coat. Place finished dumplings on a platter while cooking the rest. Serve dumplings with additional crumbs, powdered sugar, and some warm Berries Ragout.
Try this delightful desert made with apricots fresh from the Wachau Valley on board a Danube River itinerary.
Recipe Courtesy of Ama Waterways.