textualdeviance (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
textualdeviance) wrote2006-11-24 09:55 pm
textualdeviance) wrote2006-11-24 09:55 pm
Entry tags:
Damn, that was good
I'm clearly feeling domestic. Even after all of the cooking I did yesterday, I felt the need to break out the baking gear tonight, too.
I didn't really use a recipe. I just kind of threw it together. So I won't vouch for exact amounts of things. Adjust as necessary.
Fruit Dumplings
Ingredients:
1 cup of dried mixed fruit bits. Make sure you get the kind with (at least) apricots, raisins and dried cranberries. Tropical mixes would probably taste weird, though.
1/2 cup spiced rum
1 tbsp lemon juice (fresh, if possible)
1-2 medium firm baking apples. I used Grannies.
3/4 cup brown sugar
1/4 tsp each cinnamon and nutmeg
1 tbsp flour
1/2 stick butter
Pastry for a single-crust pie, divided in two, each rolled to about pie thickness. Oblong or circle works best--no need for exact shape.
Whipped cream (make your own--it's easy and yummier)
Directions:
Soak the dried fruit in the rum and lemon juice. Put it in a sealed container in the fridge at least overnight.
Preheat oven to 350F
Blend the brown sugar, spices and flour.
Peel and core the apples. Chop into smallish chunks--about the size of a grape.
Split your apple chunks between the two pieces of pastry. Then split your soaked dried fruit between the two. Sprinkle each with some of the brown sugar mixture--don't use it all.
Fold up the edges of the pastry over the filling. Don't try to seal it shut, but don't leave huge gaps, either.
Put both dumplings in a glass baking dish, leaving room between them, and sprinkle a bit more of the brown sugar stuff over the tops of each.
Bake for about 50 minutes or until just starting to brown.
As you're getting close to the 50-minute mark, toss your butter into the container the rest of your brown sugar stuff is in. Microwave until melted and stir well. Pour this over the dumplings. Bake for another 10-15 minutes until the filling is bubbly and the sauce is nice and dark and crunchy.
Spoon what sauce is in the dish over the dumplings when serving, and add generous dollops of whipped cream. These are best when they're just out of the oven.
2 servings (hey, it was just me and M.)
The sauce would probably also be tasty with a bit of rum added--or add it to the whipped cream.
I didn't really use a recipe. I just kind of threw it together. So I won't vouch for exact amounts of things. Adjust as necessary.
Fruit Dumplings
Ingredients:
1 cup of dried mixed fruit bits. Make sure you get the kind with (at least) apricots, raisins and dried cranberries. Tropical mixes would probably taste weird, though.
1/2 cup spiced rum
1 tbsp lemon juice (fresh, if possible)
1-2 medium firm baking apples. I used Grannies.
3/4 cup brown sugar
1/4 tsp each cinnamon and nutmeg
1 tbsp flour
1/2 stick butter
Pastry for a single-crust pie, divided in two, each rolled to about pie thickness. Oblong or circle works best--no need for exact shape.
Whipped cream (make your own--it's easy and yummier)
Directions:
Soak the dried fruit in the rum and lemon juice. Put it in a sealed container in the fridge at least overnight.
Preheat oven to 350F
Blend the brown sugar, spices and flour.
Peel and core the apples. Chop into smallish chunks--about the size of a grape.
Split your apple chunks between the two pieces of pastry. Then split your soaked dried fruit between the two. Sprinkle each with some of the brown sugar mixture--don't use it all.
Fold up the edges of the pastry over the filling. Don't try to seal it shut, but don't leave huge gaps, either.
Put both dumplings in a glass baking dish, leaving room between them, and sprinkle a bit more of the brown sugar stuff over the tops of each.
Bake for about 50 minutes or until just starting to brown.
As you're getting close to the 50-minute mark, toss your butter into the container the rest of your brown sugar stuff is in. Microwave until melted and stir well. Pour this over the dumplings. Bake for another 10-15 minutes until the filling is bubbly and the sauce is nice and dark and crunchy.
Spoon what sauce is in the dish over the dumplings when serving, and add generous dollops of whipped cream. These are best when they're just out of the oven.
2 servings (hey, it was just me and M.)
The sauce would probably also be tasty with a bit of rum added--or add it to the whipped cream.
no subject
*whimper*
Okay. Now I've got to figure out something equally as tasty to bake with minimal ingredients. LOL. Glad you're enjoying your weekend! :)