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Prep Time: Cook Time: Total Time:
Nectarine Dumplings with Ginger Syrup
Dumplings:
2 tablespoons chopped chutney
2 tablespoons chopped pecans
1 tablespoon raisins
pastry for single-crust pie
4 medium nectarines, peeled, halved, and pitted
1 egg white
1 tablespoon water
sugar
Ginger Syrup:
1 1/4 cups water
3/4 cup packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
2 tablespoons margarine or butter
Dumplings: In a small mixing bowl combine chutney, pecans, and raisins and set aside.
Prepare pastry as directed, except roll pastry into a 14 inch square. Cut the pastry into four 7 inch squares. Place 1 nectarine half, cut side up, on the center of each pastry square. Spoon filling mixture onto centers of fruit. Place remaining fruit halves on top of filled fruit. Moisten edges of pastry with water. Fold corners to center on top of fruit, pinching edges together to seal.
Place in a lightly greased 2 quart square baking dish. In a small bowl beat together egg white and water. Brush dumplings with egg white mixture. Sprinkle with sugar. Bake in a preheated 400 degree oven for 35 to 40 minutes or till golden.
Meanwhile, for ginger syrup, in a medium saucepan combine water, brown sugar, lemon juice, and ginger. Bring to boiling. Reduce heat and simmer, uncovered, for 15 to 20 minutes or till syrup like. Remove from heat; stir in margarine or butter. Serve with dumplings.
Serves 4.
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Nectarine Dumplings with Ginger Syrup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Nectarine Dumplings with Ginger Syrup
Dumplings:
2 tablespoons chopped chutney
2 tablespoons chopped pecans
1 tablespoon raisins
pastry for single-crust pie
4 medium nectarines, peeled, halved, and pitted
1 egg white
1 tablespoon water
sugar
Ginger Syrup:
1 1/4 cups water
3/4 cup packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
2 tablespoons margarine or butter
Dumplings: In a small mixing bowl combine chutney, pecans, and raisins and set aside.
Prepare pastry as directed, except roll pastry into a 14 inch square. Cut the pastry into four 7 inch squares. Place 1 nectarine half, cut side up, on the center of each pastry square. Spoon filling mixture onto centers of fruit. Place remaining fruit halves on top of filled fruit. Moisten edges of pastry with water. Fold corners to center on top of fruit, pinching edges together to seal.
Place in a lightly greased 2 quart square baking dish. In a small bowl beat together egg white and water. Brush dumplings with egg white mixture. Sprinkle with sugar. Bake in a preheated 400 degree oven for 35 to 40 minutes or till golden.
Meanwhile, for ginger syrup, in a medium saucepan combine water, brown sugar, lemon juice, and ginger. Bring to boiling. Reduce heat and simmer, uncovered, for 15 to 20 minutes or till syrup like. Remove from heat; stir in margarine or butter. Serve with dumplings.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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