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Pine Nut Dumplings in Raspberry Sauce

 Pine Nut Dumplings in Raspberry Sauce
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
6 ServingsPrep: 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 King Arthur Unbleached 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.

2 of 2

Pine Nut Dumplings in Raspberry Sauce (continued)

Directions (continued)

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