Ovocné Knedlíky with Crème Anglaise (Fruit Dumplings with Custard)

Prepare the dumpling dough: In a large bowl, combine the flour, quark cheese, egg, and salt. Mix until a smooth dough forms. If the dough is too sticky, add a little more flour. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the fruit: Wash and pit the apricots or plums. If using large plums, cut them in half.

Assemble the dumplings: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut into squares (about 2-3 inches). Place a piece of fruit in the center of each square. Bring the corners of the dough together and pinch to seal, forming a dumpling. Sprinkle with sugar.

Cook the dumplings: Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water. Cook for about 8-10 minutes, or until they float to the surface and are cooked through.

Prepare the Crème Anglaise: In a saucepan, whisk together the egg yolks and sugar until pale and thick. Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds and the pod to the cream and milk. Heat the cream and milk mixture over medium heat until just simmering. Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.

Strain the Crème Anglaise through a fine-mesh sieve to remove any lumps or the vanilla bean pod. Let cool slightly.

Serve: Spoon the Crème Anglaise into bowls. Top with the cooked fruit dumplings. Serve warm.