Giant Germ Dumplings

Remove yeast dumplings from package, thaw for 15-20 min. Form with the flat side down in a wide saucepan with slightly boiling hot salted water, cook with the lid closed for about 20 minutes on 1 or possibly automatic cooking zone 4-5.

In the meantime, for the sauce, mash the apricots in the fruit juice with a hand blender. Season with port wine. Foam butter in a saucepan. Drain dumplings, place on warmed plates and pierce a few times. Pour foamed butter over dumplings and sprinkle with poppy seed and sugar mixture (from the package).

Pour sauce on top. Garnish with orange slices and lemon balm leaves if desired, dust with powdered sugar.

Offer remaining sauce separately.

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