Pine Nut Dumplings in Raspberry Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My Italian-inspired dessert reminds me of my grandmother. Top the warm dumplings and raspberry sauce with vanilla ice cream for a comforting treat. âBrooke Szczepanski, Gloucester, Virginia Ingredients:
4 cups fresh or frozen raspberries |
1/4 cup sugar |
1/4 cup merlot |
1/4 cup honey |
2 tablespoons lemon juice |
1/8 teaspoon salt |
1 cinnamon stick (3 inches) |
dumplings: |
3/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
3 tablespoons cold butter |
3/4 cup pine nuts, toasted, divided |
5 tablespoons buttermilk |
Directions:
1. In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat to low. Let simmer, uncovered, while preparing dumplings.
2. In a small bowl, combine the flour, sugar, baking powder, rosemary and salt. Cut in butter until mixture resembles fine crumbs. Add 1/2 cup pine nuts. Stir in buttermilk just until moistened.
3. Drop by tablespoonfuls onto simmering raspberry sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Discard cinnamon stick.
4. Sprinkle servings with remaining pine nuts. Serve warm. Yield: 6 servings.
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