Grilled Peach with Bumbu Rum and Airy Honey Quark Dumplings

The Fruits:
First, pit the fresh peaches and cut them into 4 pieces.
Then, place the cast iron pan on the grill and add the butter.
Once it has melted, add the peaches along with the rosemary.
After about a minute, sprinkle sugar over them, swirl, and allow to caramelize lightly.
Finally, flambe the peaches with the Bumbu rum.

The Quark Dumplings:
First, whip the cream with the powdered sugar and vanilla sugar using a food processor or mixer until stiff. Meanwhile, stir the quark with lemon juice. Now gently fold the quark mixture into the whipped cream and refrigerate for a good 20 minutes.

Place the flambéed peaches in a bowl.
Scoop out dumplings from the chilled mixture with a tablespoon and arrange them with the quark dumplings.
To finish, drizzle honey over the dumplings and enjoy.

Happy grilling,
wishes Jürgen Gschwendtner

Flambéed Peaches:

• 4-5 fresh peaches
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 2 cl Bumbu rum
• Rosemary

Quark Dumplings:

• 250g quark (curd cheese)
• 250g heavy cream
• 1 tablespoon vanilla sugar
• 1 tablespoon powdered sugar
• Juice and zest of half a lemon
• 1 tablespoon honey