Pine Nut Dumplings in Raspberry Sauce Recipe

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Pine Nut Dumplings in Raspberry Sauce Recipe

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My Italian-inspired dessert reminds me of my grandmother. Top the warm dumplings and raspberry sauce with vanilla ice cream for a comforting treat. —Brooke Szczepanski, Gloucester, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 4 cups fresh or frozen raspberries
  • 1/4 cup sugar
  • 1/4 cup merlot
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1 cinnamon stick (3 inches)
  • DUMPLINGS:
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 3/4 cup pine nuts, toasted, divided
  • 5 tablespoons buttermilk

Directions

In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat to low. Let simmer, uncovered, while preparing dumplings.
In a small bowl, combine the flour, sugar, baking powder, rosemary and salt. Cut in butter until mixture resembles fine crumbs. Add 1/2 cup pine nuts. Stir in buttermilk just until moistened.
Drop by tablespoonfuls onto simmering raspberry sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Discard cinnamon stick.
Sprinkle servings with remaining pine nuts. Serve warm. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pine Nut Dumplings in Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p89

Nutritional Facts

1 serving: 366 calories, 15g fat (5g saturated fat), 16mg cholesterol, 270mg sodium, 53g carbohydrate (34g sugars, 7g fiber), 7g protein.

  • 4 cups fresh or frozen raspberries
  • 1/4 cup sugar
  • 1/4 cup merlot
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1 cinnamon stick (3 inches)
  • DUMPLINGS:
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 3/4 cup pine nuts, toasted, divided
  • 5 tablespoons buttermilk
  1. In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat to low. Let simmer, uncovered, while preparing dumplings.
  2. In a small bowl, combine the flour, sugar, baking powder, rosemary and salt. Cut in butter until mixture resembles fine crumbs. Add 1/2 cup pine nuts. Stir in buttermilk just until moistened.
  3. Drop by tablespoonfuls onto simmering raspberry sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Discard cinnamon stick.
  4. Sprinkle servings with remaining pine nuts. Serve warm. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pine Nut Dumplings in Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p89

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