Apricot Dumplings
By Caroline Cummins, from the Culinate Kitchen collection
| Total Time | 1½ hours |
Introduction
This classic Central European dessert recipe comes from a friend whose family makes annual batches of strudel and German Christmas cookies. Make this dessert when summer’s apricots are at their ripest, and serve with a glass of Riesling.
Ingredients
| 10 to 16 | ripe apricots, depending on size | |
| 2 | eggs, well beaten | |
| 2 | cups (16 ounces) ricotta | |
| 1 | cup Cream of Wheat, farina, or other quick-cooking small cereal grain | |
| ½ | cup flour | |
| ~ | Pinch of salt | |
| ½ | cup to 1 cup breadcrumbs | |
| 4 to 6 | Tbsp. butter | |
| ~ | Confectioner’s sugar, for dusting |
Steps
- In a bowl, mix together the eggs, ricotta, cereal, flour, and salt into a thick, wet dough. Let sit for half an hour.
- Bring a large pot of water to a boil. Pinch off a piece of the dough and roll it around an apricot; be sure the dough is completely sealed around the apricot. When the water is boiling and all the apricots are wrapped in dough, drop the apricots into the water. When they float, scoop them out with a skimmer. Roll them in the breadcrumbs.
- In a large saucepan, melt the butter until it foams. Add the dumplings and sauté until golden brown, then remove them from the pan. If you wish, roll the dumplings again in breadcrumbs; otherwise, serve them hot, dusted with about a tablespoon each of confectioner’s sugar.
This content is from the Culinate Kitchen collection.