Apple Dumplings with Cider-Cinnamon Sauce

Yield: Makes 6 dumplings

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

These cranberry-and-hazelnut-stuffed dumplings are like having your own personal apple pie. You can purchase the pastry or make your own. The apples bake in a cider and cinnamon-scented sauce that gives them a lovely crisp glaze. You may serve them with ice cream or with your favorite local cheese.

Ingredients

Preparation

Preheat oven to 375° F.

Combine cranberries, hazelnuts and maple syrup and stuff the center of each apple with mixture. Using 3 tablespoons butter, top each with a pat of butter.

Roll out pastry to 1/8-inch thick and cut into 6 squares, about 7 inches each. Place one apple in the center of each square and bring the corners up to meet in the middle. Crimp the edges to seal well. Place dumplings in a 9- by 13-inch baking dish and set aside while you make the sauce.

Place sugar, apple cider, lemon juice, cinnamon and remaining 4 tablespoons butter in a small saucepan and boil for 1 minute.

Pour cider sauce over dumplings. Bake for about 1 hour, spooning sauce over dumplings once or twice during baking. Serve dumplings in dessert dishes with sauce spooned over.

Notes

Note on pie crust pastry: You may purchase frozen pie dough, which makes an excellent flaky pastry, or prepare Pastry Dough for Apple Dumplings.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, October 2009

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: apples, cinnamon, cranberries, hazelnuts, pastries

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Local cheeses to pair with autumnal fruits

These are but a few of my favorite local cheeses to pair with the crisp, perfect fruits of the season.

  • Mount Townsend Trailhead Tomme — Mountain-style cheese with a firm texture and rich nutty flavor.
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  • Samish Bay 6-month Gouda — Buttery, smooth texture with an herbal note that comes from the aging. Melts beautifully.
  • Rogue Creamery Oregonzola — Blue-veined cheese in the Gorgonzola style. Creamy and mildly spicy. A perfect balance for juicy, ripe pears.
  • Samish Bay Mont Blanchard — Another great local cheese in the cheddar style. Crisp, peppery flavor with a silky texture.
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