| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | New text im, Cooking rig | 1 | Servings |
INGREDIENTS
| 1 | c | All-Purpose Flour |
| 1 | c | Sugar; plus 2 tsp |
| 1 1/2 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/4 | ts | Salt |
| 1 | lg | Egg; separated |
| 1/2 | c | Plus 2 Tbs |
| 1 | tb | Butter; melted |
| 1/4 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 4 | c | Ripe Peaches; sliced and peeled |
| 1 | c | Fresh Blackberries Or Blueberries |
| Creme Fraiche | ||
| Mint Sprigs |
INSTRUCTIONS
GARNISH Sift flour, 2 teaspoons sugar, baking powder, soda and salt together into a bowl. In a separate bowl, mix the egg yolk, buttermilk and butter together. Quickly stir into flour mixture just to combine. Beat egg white to soft peaks and fold into batter. Set aside. In a 4 quart Dutch Oven or other non-reactive pan with a lid, add 2 cups water, the remaining 1 cup sugar, cinnamon and ginger and bring to a boil. Add fruit and simmer for 3 minutes. Do not overcook the fruit. Drop the dumpling batter by spoonfuls into simmering fruit. Cover and cook for 8 to 10 minutes until dumplings are firm. Serve warm with a dollop of creme fraiche and a sprig of mint. Yield: 4 - 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9732 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 06:43:09 -0400 From: Bill Spalding <billspa@ICANECT.NET> NOTES : show: 10/2
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