Print Options

 
 
 Print

Pine Nut Dumplings in Raspberry Sauce Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:6 servings

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

  • 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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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.