Back For a sweet surprise, spoon
raisins, dried cranberries, or dried cherries
into the center of each apple before wrapping it with pastry.
(Makes 4 servings)
Syrup:
1 2/3 Cups Water
1/2 Cup Sugar
1/4 teas. Watkins Nutmeg
1/4 teas. Watkins Cinnamon
1 Tbsp. Margarine or Butter
Dumplings:
Pastry for Double-Crust Pie
4 Small Cooking Apples, peeled and cored (about 4 ounces each)
2 Tbsp. Sugar
1/8 teas. Watkins Nutmeg
1/8 teas. Watkins Cinnamon
Ice Cream (optional)
For syrup, in a medium saucepan combine water, sugar, nutmeg, cinnamon and, if desired, food coloring. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in margarine or butter. For dumplings, prepare pastry as directed, except divide dough into 4 equal portions. Form each into a ball. On a lightly floured surface, roll each portion of dough into a circle about 1/8 inch thick. Trim each portion to an 8-inch circle. Place 1 apple in center of each pastry circle. Combine the sugar, nutmeg, and cinnamon; sprinkle over fruit. Moisten edge of pastry with water. Bring dough up around apple to resemble a bundle, pressing the edges together at the top to seal. Using a knife or small cookie cutter, cut leaf shapes from pastry scraps. Moisten bottom sides of pastry leaves with water and place leaves on top of the wrapped apples, gently pressing to seal. Place wrapped apples in an ungreased 2-quart square baking dish. Pour syrup over dumplings. Bake in a preheated 375° oven about 45 minutes, or till apples are tender and pastry is golden. Serve warm with ice cream, if desired.
© Copyright 1999 The Rising
Stars Team
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