Apricot Dumplings


6 ounces dried California apricots
cup water
teaspoon lemon zest
1 tablespoon butter
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon almond liqueur
1 pch salt
20 wonton wrappers thawed if frozen,
and covered loosely with a damp paper
towel to prevent drying
cup melted butter
cup water
2 teaspoons butter
cup sliced almonds
2 teaspoons sugar


To a medium saucepan, add apricots, water and lemon zest. Cover and bring to a boil. Reduce heat and simmer until the apricots are very tender and the liquid has reduced to about 2 tablespoons, about 10 minutes. Transfer the mixture to a food processor, and coarsely puree with the butter, sugar, lemon juice, liqueur, and salt.
Brush edges of wonton wrappers with water. Spoon 1 heaping teaspoon apricot filling into wonton wrapper. Fold and close, sealing edges by pinching them together. Place on a sheet pan lightly sprinkled with cornstarch.
Using a dry pastry brush, dust the dumplings free of cornstarch. Brush the bottoms of the dumplings with the melted butter and place in a non-stick pan. Add water and cover the pan, steaming the dumplings until they are translucent, about 5 minutes. Remove the wontons from the pan and sprinkle with Sugared Almonds. Serve with Maple Cream Sauce.
Sugared Almonds: Melt butter in a skillet, add the almonds, and saute, stirring constantly, until lightly browned, about 3 minutes. Add the sugar and cook, stirring, until golden, about 1 minute.
Maple Cream Sauce: In a small heavy saucepan, combine the heavy cream with the maple syrup and the light corn syrup. Cook the mixture over moderate heat, stirring, until it is thickened and reduced by 1/3, about 5 minutes. Transfer the sauce to a bowl and serve at room temperature or chilled.
This recipe yields 4 servings.
Dessert Wine Suggestion: A Southern Rhone Valley Muscat





8.0 servings


Wednesday, February 10, 2010 - 5:57pm



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