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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Meet the Cook: The guinea pig for my cooking is my husband. But this recipe is one we enjoyed at my grandmother's house. It's perfect for dessert or church socials. -Shari Dore, Brantford, Ontario Ingredients:
2 cans (15-1/4 ounces each) apricot halves, undrained |
2 teaspoons quick-cooking tapioca |
1/3 cup packed brown sugar |
1 tablespoon butter |
1 tablespoon lemon juice |
dumplings: |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
2 tablespoons cold butter |
1/2 cup milk |
topping: |
1/4 cup packed brown sugar |
2 tablespoons water |
half-and-half cream, optional |
Directions:
1. In a large saucepan, combine apricots and tapioca; let stand for 15 minutes. Add the brown sugar, butter and lemon juice. Cook and stir until mixture comes to a full boil. Reduce heat to low; keep warm.
2. For dumplings, in a large bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Add milk; mix just until combine. Pour warm fruit mixture into an ungreased 2-qt. baking dish (mixture will be very thick). Drop the batter into six mounds onto fruit mixture.
3. Cover and bake at 425° for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking).
4. In a small saucepan, bring brown sugar and water to a boil; cook until sugar is dissolved. Spoon over dumplings; bake, uncovered, 5 minutes longer. Serve with cream if desired. Yield: 6 servings.
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