Delicate vanilla curd dumplings with preserved cardamom pears and coffee.

Vanilla Curd Dumplings with Preserved Cardamom Pears

4560 Min

A heavenly dessert for your holiday menu: Tender curd dumplings with a seductive note of vanilla will enchant you and your guests. Warm, preserved pears with the aroma of cardamom give this delicacy a holiday twist. We recommend ginger beer as a drink.

Ingredients 4 Portions


  1. 1

    For the curd dumplings, mix all the ingredients into a smooth mass and cover in the refrigerator for about 2 hours.

  2. 2

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

  3. 3

    Scrape out the vanilla pod and add the vanilla pulp, pod and the cloves to the pear juice. Bring to a boil.

  4. 4

    Stir in honey and cardamom and let simmer briefly. Remove the vanilla pod and cloves towards the end.

  5. 5

    Mix the maizena with a little cold water and use it to slightly thicken the pear juice. Finally, place the pear wedges in the juice and remove the pot from the stove.

  6. 6

    Shape the dough into medium-sized dumplings and cook gently in sweetened water for about 20 minutes.

  7. 7

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

  8. 8

    Briefly drain the cooked dumplings and roll them in the butter crumbs.

  9. 9

    Serve with the pears and sprinkle with icing sugar.

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