Strawberries and Dumplings

Posted on July 11, 2011

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Strawberries and dumplings? At first, it sounds like an odd combination. But
then you start to really think about it, and it’s brilliant! Especially when
strawberries are in season.

And if you’re like
me, you have a weakness for all things made out of flour.

Strawberries and
dumplings
Recipe from Smitten
Kitchen

Ingredients:

1 quart strawberries, trimmed and
thickly sliced (about 4 cups)
1/4 cup turbinado or brown sugar
Juice of
half a lemon
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking
powder
Pinch of salt
1/2 cup milk
2 tablespoons unsalted
butter

Accompaniment: Heavy cream

Stir together strawberries,
sugar and lemon in a 4-quart heavy saucepan and let stand, stirring
occasionally, until juicy, about 15 minutes. Bring to a simmer over medium heat,
stirring occasionally.

Stir the flour, baking powder, and salt
together. Heat the milk and butter together just until the butter melts.

Stir milk into flour mixture with wooden spoon until will
combined.

Gather golf ball sized amounts of batter and spoon
over fruit, covering fruit and leaving about 1/4 in. between each dumpling.
*Notice: I didn’t really do this, you can just pull them apart in the end if
your saucepan does not yield enough space.

Tightly cover
saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on
top, 15 to 18 minutes; the dumplings will have doubled in size. Let stand off
heat, uncovered, five minutes, then drizzle with heavy cream right before
serving.

**This would also be really good with homemade vanilla ice
cream.

Mom really enjoyed them.
And so did I. This dessert was just up
my alley.
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Posted in: Dessert