Caramel Apricot Grunt Recipe

Caramel Apricot Grunt Recipe
Caramel Apricot Grunt Recipe photo by Taste of Home
Publisher Photo

Caramel Apricot Grunt Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 20 min.

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 combined. 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.
Bake, covered, 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.
Originally published as Caramel Apricot Grunt in Country Woman March/April 1999, p33

Nutritional Facts

1 each: 386 calories, 7g fat (4g saturated fat), 18mg cholesterol, 213mg sodium, 79g carbohydrate (53g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. For dumplings, in a large bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Add milk; mix just until combined. 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.
  3. Bake, covered, at 425° for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking).
  4. 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.
Originally published as Caramel Apricot Grunt in Country Woman March/April 1999, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCaramel Apricot Grunt

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review