A few years ago, Josh and I travelled to Eastern Europe - visiting Hungary, Czech Republic, Croatia and Austria. Josh's ancestry is Hungarian on both sides and we visited his relatives in both Hungary and Austria. While in Austria visiting family, we ate something I've never forgotten since. They were called Krumpli Gomboc and are basically a potato dumpling filled with fruit. Our hosts, Doll and Robert served them as a dessert and if I remember correctly there was a peach or apricot in the centre.
As I said, I've never forgotten these amazing dumplings, but hadn't been able to find them anywhere since. I figured I might as well make them myself.
I found the recipe in my copy of Eva's Hungarian Kitchen. A similar version of the recipe can be found here.
I bought apricots and two types of plums, but I wouldn't bother with the plums next time. They turned out quite bitter and the red plums turned into a sticky, juicy mess when I removed the pits. Next time I'll do apricots, and probably peach slices as well. It's a good idea to add a bit of sugar to the centre of the fruit before forming the dumpling as the fruit isn't as sweet after being boiled.
The finished product - rolled in fried bread crumbs, cinnamon and sugar.
Voila! (apricot version 2.0)...I'm clearly not a food stylist.
Most purists would say to serve this with vanilla ice cream, but I'm not one of them. That's a double scoop of PC's Chocolately Caramel Treats. Yum!
Now to attempt something from my own Irish/English ancestry....blood pudding anyone?