PLUM DUMPLINGS
Special meals call for elegant desserts like this. Sweet plums are halved then tucked inside a pretty pastry pocket.-Martha Voss, Dickinson, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions. , On a lightly floured surface, pat each portion of dough into a 5-in. circle. Place a plum half on each circle. Gently bring up corners of dough to center; pinch edges to seal. , In a Dutch oven, bring water and butter to a boil. Carefully add dumplings. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. Serve warm with pan juices, melted butter and cinnamon-sugar.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 175mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
SAUTE OF SUMMER FRUIT
Provided by Food Network
Time 11m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Melt butter in a nonstick skillet over medium heat. Stir in the jelly then add the peaches and plums. Cook for about a minute until the fruit is hot and the jelly syrupy. Add the berries and remove from skillet. Serve poured over frozen yogurt or serve topped with frozen yogurt.
PLUM DUMPLINGS
This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them.
Provided by Cyndi K.
Categories Desserts
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
- To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
- When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
- To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
- Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
- When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 94.3 g, Cholesterol 85.9 mg, Fat 14.1 g, Fiber 4.9 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 236.1 mg, Sugar 53.4 g
SAUTEED PLUMS IN MAPLE SYRUP
Use this recipe when making our Chestnut and Almond Pancakes with Sauteed Plums.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, warm butter over medium-high heat until it begins to brown, about 3 minutes. Add vanilla and cardamom, then remove from heat and stir. Let stand 10 minutes.
- Add sliced plums, maple syrup, and salt, and cook over medium heat until juicy, about 3 minutes.
POLISH PLUM DUMPLINGS
These were a great favourite of mine as a child; after all, how often did we get to have something yummy with fruit for a main course? I make them in late summer when fresh prune plums are plentiful but they can also be made with apricots. Please note that the time required for the dough to rest is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 24 dumplings
Number Of Ingredients 6
Steps:
- Wash fruit in cold water and dry thoroughly; set aside until ready to use.
- Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
- Cover and let stand about half an hour.
- Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
- Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
- Drain and serve sprinkled with sugar, cinnamon and melted butter.
Nutrition Facts : Calories 83.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 18.4, Sodium 57.7, Carbohydrate 16, Fiber 1.2, Sugar 6.6, Protein 2.1
SAUTEED PLUMS WITH CITRUS DUMPLINGS
This dessert fully satisfying, yet low in fat.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Grate zest and squeeze juice from lemon; set both aside. Cut plums in half and discard pits. Quarter each half lengthwise and place in a round 12-by-2-inch casserole or saute pan. Sprinkle plums with 4 tablespoons sugar and drizzle with lemon juice, kirsch, and 3 tablespoons water.
- Place over high heat and bring to a boil. Reduce heat to medium low and simmer until the plums begin to break down, about 15 minutes, depending on ripeness.
- Meanwhile, sift together the flour, remaining 3 tablespoons sugar, baking powder, baking soda, and salt. Whisk in lemon and lime zests. Stir in the cream and buttermilk until just combined.
- Drop batter by heaping tablespoonsful over plums; there should be enough to make eight dumplings. Cover casserole (if casserole does not have a cover, use foil), reduce heat to low, and simmer until the dumplings are doubled in size and cooked through, about 20 minutes. Remove from heat, uncover, and let cool on a wire rack for about 15 minutes. Serve warm.
Nutrition Facts : Calories 181 g, Cholesterol 6 g, Fat 2 g, Fiber 2 g, Protein 3 g, Sodium 300 g
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