Vanilla Potato Dumplings with Cooked Cardamom Pears

For the curd dumplings, mix all ingredients to a smooth mass and let rest for about 2h in the refrigerator, covered.

In the meantime, peel and core the pears and cut them into wedges.

Scrape out the vanilla pod and bring to the boil with the vanilla pulp and cloves in the pear juice.

Stir in the honey and cardamom and continue to boil briefly. Towards the end, remove the vanilla pod and the cloves.

Stir the cornflour with a little cold water until smooth and reduce the pear juice slightly with it. Finally, place the pear wedges in the juice and remove the pan from the heat.

Form medium sized dumplings from the dough and boil them in sugared water for about 20 minutes until lightly simmering.

Meanwhile, melt the butter in a pan and then add the breadcrumbs.

Drain the cooked dumplings briefly and roll them in the butter crumbs. Serve together with the pears and sprinkle with powdered sugar.

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