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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups apple cider or juice |
1/4 cup quick cooking tapioca |
4 cups fresh blueberries (i made with fresh strawberries) |
1/3 cup packed brown sugar |
dumplings |
1 cup flour |
1 tbsp sugar |
1 1/2 tsp baking powder |
1/2 tsp salt |
1/4 tsp nutmeg |
1 egg |
6 tbsp milk |
1 tbsp oil |
3/4 cup cold heavy whipping cream |
1 tbsp maple syrup |
Directions:
1. In a dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add blueberries and brown sugar. Bring to a biol. Reduce heat to medium low. Simmer, uncovered, until tapioca is transparent; stirring occassionally. Stir in almond extract; continue simmering.
2. For dumplings, in a large bowl, combine the flour, sugar, paking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients jus until moistened (batter will be stiff).
3. Drop batter by 1/4 cupfulls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in umlings comes out clean (do not lift lid while simmering).
4. In a small mixing bowl, beat cream and syrup until softpeaks form. Spoon blueberry mixture into serving bowl; top with dumjplings. Serve with maple cream.
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