Apricot Dumplings

Apricot Dumplings

Time:  About an hour    Yield:  4-6 servings

10 to 16  ripe apricots, depending on size
2 eggs, well beaten
2 cups (16 ounces) ricotta
1 cup Cream of Wheat or farina
½ cup flour
Pinch of salt
½ cup to 1 cup plain dry breadcrumbs
4 to 6 Tbsp. butter
Confectioner’s sugar, for dusting

   1. In a bowl, mix together the eggs, ricotta, cereal, flour, and salt into a thick, wet dough. Let rest for half an hour.

   2. Bring a large pot of water to a boil. Pinch off a piece of the dough and roll it around an apricot; be sure the dough is completely sealed around the apricot. When the water is boiling and all the apricots are wrapped in dough, drop the apricots into the water. When they float, scoop them out with a skimmer. Roll them in the breadcrumbs.

   3. In a large saucepan, melt the butter until it foams. Add the dumplings and sauté until golden brown, then remove them from the pan. If you wish, roll the dumplings again in breadcrumbs; otherwise, serve them hot, dusted with about a tablespoon each of confectioner’s sugar.

Note:  No need to pit the apricots – just eat around the pit.  Or you may pit them, but try to do as little damage as possible to the fruit.

You may do steps 1& 2 several hours in advance.  Saute just before serving.

Adapted from Culinate