Dumplings in Blueberry Syrup

As I prefer savory over sweet, I don't tend to make desserts very often, but I never can resist treating my friends and family to the fruits of my kitchen. This past weekend, I paid a visit to my Dad. As blueberries are currently in season, on this particular occasion I decided they were to be the focus of my attentions. Dumplings are gently simmered in a blueberry syrup, and the final result is surprising like a baked pudding. Much enjoyed by the diners in the house, this is an easy, yet satisfying dessert.

Feel free to substitute any type of berry for the blueberries. You might even want to consider using fresh pitted cherries instead.

Dumplings in Blueberry Syrup

Recipe by Lisa Turner Published on August 12, 2008 Warm flour dumplings cooked in a delicious fresh blueberry syrup — a simple dessert that always pleases Preparation: 10 minutes Cooking time: 20 to 30 minutes Print this recipe Dumplings: 1 cup unbleached white flour 1 tablespoon sugar 1 teaspoon baking powder pinch of sea salt 1/2 cup butter, softened 4 to 5 tablespoons milk Syrup: 1 quart (4 cups) fresh blueberries 1 1/3 cups sugar 2 cups water Instructions: In a medium bowl, combine the flour, 1 tablespoon of sugar, baking powder and salt. Cut in the butter with a pastry cutter or fork until the butter is reduced to small bits. Now gradually add the milk, mixing with a fork until a dough forms. Shape into 8 dumplings. In a large saucepan, stir together the berries, 1 1/3 cups of sugar and water. Bring to a boil, then drop in the dumplings and reduce to the heat to low. Cover and cook undisturbed for 20 to 30 minutes or until the syrup has thickened. Resist the urge to lift the lid until after 20 minutes have expired. Serve one dumpling in a bowl, along with a few scoops of the blueberry syrup. Makes 8 servings