Raspberry curd

Apricot dumplings

• 600 GRAM RASPBERRIES, pureed with
• 3 TBSP LEMON JUICE
• 150 GRAM BUTTER, melted
• 4 TBSP SUGAR
• 3 EGG YOLKS

• 500 GRAM APRICOTS, stoned
• 500 GRAM POTATOES, cooked and peeled
• 2 EGGS
• 2 TBSP FLOUR
• 3 TBSP BUTTER
• 2 TBSP BREADCRUMBS
• 4 TBSP ICING SUGAR

Bring the raspberry puree to the boil with the sugar and simmer for 5 minutes. Add the butter and the egg yolks and heat on very low heat, whilst stirring, until the mixture thickens and almost boils. Put in the fridge for at least 4 hours.

See also a British recipe for lemon curd.

This is a Jordanian recipe. On the 9th of June, Jordan celebrates Eid-al-Jolous (Ascension to the Throne Day), because on that day in 1999 King Abdullah's ascension to the throne took place. Click on culinary calendar for more links between cooking and history.

Puree the potatoes and mix with the eggs, flour and a pinch of salt. Roll this dough out and cut it into pieces big enough to cover an apricot. Put a apricot in the middle and close the dough around it. Cook the dumplings in ample water until they start floating. In the meantime fry the breadcrumbs in butter and roll the dumplings through this mixture. Dust with icing sugar.

See also a recipe for plum dumplings from Croatia/Czech Republic.

This is a Moldavian recipe. On 27 August 1991, Moldova issued the "Declaration of Independence" (from Russia). The Declaration of Sovereignty had been issued on 23 June 1990;  democratic elections had been in February 1990. Click on culinary calendar for more links between history and cooking.