APPLE DUMPLINGS

Serves 6

1½ cups sugar

1½ cups water

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

5–10 drops red food coloring, if desired

3 tablespoons butter

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

⅔ cups shortening

½ cup milk

6 medium whole apples, pared and cored

Extra sugar, spices and butter for topping apples           

Preheat oven to 375°.

For syrup, mix first 5 ingredients together in a small saucepan; bring to a boil. Remove from heat; add butter. Set aside to cool.

Stir together dry ingredients; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir just till flour is moistened. Scrape dough onto a lightly floured surface, knead 3–4 times and form into a rough square. Lightly flour surface with a rolling pin roll into 18- by 12-inch rectangle Cut rolled dough into six 6-inch squares. Place apple on each square. Sprinkle apples generously with sugar, cinnamon and nutmeg; dot with butter. Moisten edges of pastry and bring opposite corners to center and pinch together. Repeat with other 2 corners, and make sure all edges are sealed. Repeat with other 5 apples.

Place dumplings 1 inch apart in ungreased 9- by 13-inch baking dish. Pour syrup over dumplings; sprinkle with sugar. Bake at 375° for 35 minutes, or until apples are tender. Add whipped cream or vanilla ice cream if desired.

WINE PAIRING

White—lateharvest Riesling from Germany or Washington State

Sparkling—Italian Moscato D’Asti