Caramel Apricot Grunt Recipe

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Meet the Cook: The "guinea pig" for my cooking is my husband. But this recipe is one we enjoyed at my grandmother's house. It's perfect for dessert or church socials. -Shari Dore, Brantford, Ontario

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Caramel Apricot Grunt Recipe
  • Prep: 20 min. + standing Bake: 20 min.
  • Yield: 6 Servings
    •
20 20 40

Ingredients

  • 2 cans (15-1/4 ounces each) apricot halves, undrained
  • 2 teaspoons quick-cooking tapioca
  • 1/3 cup packed brown sugar
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • DUMPLINGS:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 tablespoons cold butter
  • 1/2 cup milk
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 2 tablespoons water
  • Half-and-half cream, optional

Directions

  • In a large saucepan, combine apricots and tapioca; let stand for 15 minutes. Add the brown sugar, butter and lemon juice. Cook and stir until mixture comes to a full boil. Reduce heat to low; keep warm.
  • For dumplings, in a large bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Add milk; mix just until combine. Pour warm fruit mixture into an ungreased 2-qt. baking dish (mixture will be very thick). Drop the batter into six mounds onto fruit mixture.
  • Cover and bake at 425° for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking).
  • In a small saucepan, bring brown sugar and water to a boil; cook until sugar is dissolved. Spoon over dumplings; bake, uncovered, 5 minutes longer. Serve with cream if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 386 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 213 mg sodium, 79 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Caramel Apricot Grunt in Country Woman March/April 1999, p33

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Caramel Apricot Grunt Recipe

Caramel Apricot Grunt

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