DIRECTIONS

In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until tapioca is transparent; stirring occasionally. Stir in almond extract; continue simmering.
    For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff).
    Drop batter by 1/4 cupfuls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering).
    In a small mixing bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with the dumplings. Serve with maple cream. Yield: 4 servings.