For the peach dumplings, mix the butter with the curd cheese, stir in the eggs one at a time with a pinch of salt, stir in the flour and cover the dough and refrigerate for at least 1 hour.
Wash the peaches well, divide the dough into 8 portions, dip each portion in a little flour, flatten in your hand and cover a peach with it.
Bring water to boil, add a little salt, a spoonful of sugar and a dash of rum. Put the dumplings in and let them simmer gently for about 10 minutes until they rise to the surface.
Melt the butter in a frying pan, toast the breadcrumbs briefly and roll the finished dumplings in it.
Preparation Tip:
You can also pit the peaches beforehand and instead put a ball of marzipan or chocolate in the middle of the peach. This way the peach dumplings still have a delicious surprise effect.