Gisela Wuensch
Fruit Compote with Dumplings
2 cups mixed dried fruit (apricots, prunes, apples) 500 mL
2 tbsp cornstarch 30 mL
2 cups all-purpose flour 500 mL
1/4 tsp salt 1 mL
1 egg 1
1/2 cup warm water 125 mL
In large bowl, combine dried fruit with 6 cups (1.5 L) water. Cover and let stand at room temperature for 12 to 24 hours or until softened. Transfer to saucepan and bring to boil. Reduce heat and simmer until fruit very soft. Whisk cornstarch with 2 tbsp (30 mL) cold water and whisk into fruit mixture. Cook, stirring, for about 3 minutes or until thickened.
Meanwhile, in bowl, combine flour and salt. Whisk in egg and warm water to make thick batter. Bring a large pot of water to boil. Drop spoonfuls of batter into boiling water, about 6 at a time and cook until dumplings rise to the surface. Remove with a slotted spoon and add to fruit in saucepan. Repeat with remaining batter. Ladle into bowls and serve. Makes 8 servings.
