Apricot Grunt

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2010

Ingredients

  • 3 lbs apricots pitted and sliced
  • 3/4 cups granulated sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1 tablespoon lemon juice
Dumplings:
  • 1/4 cup hazelnut
  • 1/2 cup all-purpose flour
  • 1/4 cup spelt flour
  • 1/4 cup whole wheat flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter cubed
  • 1/3 cup milk

Method

Dumplings: On baking sheet, toast hazelnuts in 350°F (180°C) oven until lightly browned, about 10 minutes. Remove to towel and rub off as much of the skins as possible; let cool. In food processor, pulse hazelnuts until coarsely ground.

In bowl, whisk together all-purpose flour, spelt flour, hazelnuts, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, mix in milk to make soft ragged dough. Set aside.

In bowl, toss together apricots, sugar and cornstarch; transfer to shallow Dutch oven. Pour in water and lemon juice; bring to boil over medium heat. Reduce heat and simmer, covered, for 8 minutes, stirring occasionally.

Drop dumplings by spoonfuls onto fruit mixture. Cover and simmer over low heat until dumplings are firm to the touch and dry, 15 to 20 minutes.

Nutritional facts Per serving: about

  • Sodium 155 mg
  • Protein 5 g
  • Calories 297.0
  • Total fat 9 g
  • Potassium 526 mg
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 52 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Apricot Grunt

Login