Old-Fashioned Apple Dumplings
Borton & Sons
Pastry dough for
double-crust pie
6 large Borton* Granny
Smith apples
½ cup butter, divided
¾ cup packed light
brown sugar
1 teaspoon
ground cinnamon
½ teaspoon
ground nutmeg
3 cups water
2 cups granulated sugar
1 teaspoon vanilla extract
Preheat oven to 400°F. Butter a 13-by-9-inch pan.
On a lightly ;oured surface, roll pastry into a
large rectangle, about 24 by 16 inches. Cut into
6 square pieces.
Peel and core apples, leaving the bottoms intact.
Place an apple on each pastry square with the cored
opening facing upward.
Cut butter into 8 pieces. Place 1 piece of butter in
the opening of each apple; reserve the remaining
butter for the sauce. Divide brown sugar between
the apples, poking some inside each cored opening
and the rest around the base of each apple. Sprinkle
cinnamon and nutmeg over the apples.
With slightly wet ;ngertips, bring one corner of each
pastry square up to the top of the apple, then bring
the opposite corner to the top and press together.
Bring up the 2 remaining corners and seal. Slightly
pinch the dough at the sides to completely seal in
the apple. Place in the prepared pan.
In a large saucepan, combine water, granulated
sugar, vanilla and the reserved butter. Place over
medium heat and bring to a boil. Boil for 5 minutes,
or until the sugar is dissolved. Carefully pour over
the dumplings.
Bake for 50-60 minutes, or until golden brown.
Place each dumpling in a dessert bowl and spoon
some pan sauce over the top. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Almond-Stuffed Nectarines
and Peaches
Pride Packing Co./Fruit Patch
3 large Mary’s Pride
peaches
3 large Fruit Patch
nectarines
12 amaretti
(almond cookies)
½ cup sliced almonds,
toasted
¼ cup sugar
½ cup unsalted butter,
cut into 8 slices
½ cup sweet Marsala
or Moscato
Ice cream, for serving
Preheat oven to 350°F.
Bring a saucepan ;lled with water to a boil. Dip
peaches and nectarines into the boiling water for
about 20 seconds, then remove and place in ice
water to cool. The skin will slip o; the fruit.
Cut fruit in half through the stem end and remove
the pits. Place the cut halves, hollow side up, in a
lightly buttered baking dish.
In a food processor, combine amaretti, almonds and
sugar. Pulse a few times until crumbled. Add butter
and process to form a paste. Divide the paste evenly
among the fruit halves, mounding it in the hollows.
Bake for 20-30 minutes, basting occasionally with a
little wine, until tender when pierced with a knife.
Serve warm or at room temperature with ice cream.
Makes 6 servings.
Desserts 207
