Apricot Grunt
14 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 297297 cal |
| pro | 5 g5g pro |
| total fat | 9 g9g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 52 g52g carb |
| fibre | 4 g4g fibre |
| chol | 16 mg16mg chol |
| sodium | 155 mg155mg sodium |
| potassium | 526 mg526mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1010 iron |
| vit A | 3737 vit A |
| vit C | 1818 vit C |
| folate | 1212 folate |
- Preparation time: 15 minutes
- Cook time : 33 minutes
- Total time : PT48M
Ingredients
- 3 lb apricots , pitted and sliced3 lb apricots, pitted and sliced
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 2 tsp cornstarch 2 tsp cornstarch
- 1/3 cup water 1/3 cup water
- 1 tbsp lemon juice 1 tbsp lemon juice
- Dumplings:
- 1/4 cup hazelnuts 1/4 cup hazelnuts
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- 1/4 cup spelt flour 1/4 cup spelt flour or whole wheat flour
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- 2 tsp baking powder 2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/4 cup butter , cubed1/4 cup butter, cubed
- 1/3 cup milk 1/3 cup milk
Preparation
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.
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.
Source : Canadian Living Magazine: July 2010
Related content
-
-
Lemon Crunch Parfaits
Looking for a quick dessert or something to start off your morning? Try out our delicious Lemon...
-
-
No-Bake Apricot Nuggets
More fudge than cookie, these nuggets were a discovery food writer Linda Stephen made in New...
