MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cherry Dumplings With Cherry Kirsch Sauce
Categories: Desserts, Dumplings, Fruits, Citrus
     Yield: 6 Servings

MMMMM-------------------------DUMPLINGS------------------------------
     1 c  Flour
     1 ts Baking powder
     1 tb Superfine sugar
   1/4 ts Salt
     2 ts Orange zest; minced
     1 ts Lemon zest; minced
   1/3 c  Milk; +2 tb
     2 ts Butter; melted, cooled
    24    Cherries; pitted
          Sugar

MMMMM---------------------------SAUCE--------------------------------
     4 oz Cherries; pitted
   1/2 c  Sugar
     1 pn Salt
   3/4 c  Water
     1 tb Arrowroot
   2/3 c  Kirsch

 Sauce:

 Combine the cherries, sugar, salt, and water in a saucepan; bring
 to a boil, lower heat and simmer for 5 minutes. Strain the liquid
 into a bowl, reserving the whole cherries in the strainer. Return
 the liquid to the pan.

 Dissolve the arrowroot in 2 tb of cold water and add to the cherry
 liquid. Stir and cook over low heat for 5 minutes, until thickened;
 add the kirsch. Return the whole cherries to the pan. Just before
 serving, reheat the sauce for 2-3 minutes.

 Dumplings: Sift the flour, baking powder, sugar, and salt; add the
 zest and stir. Trickle the milk and butter over the dry ingredients
 and mix until the mix is moistened and blended.

 Do not overmix. Divide the dough into 24 even pieces; roll each
 piece of dough out on a floured board into a 3" circle.

 Place one cherry in the center of each circle. Wet the outside
 edges and fold the dough to enclose the cherry; roll each into a
 ball. If the dough does not seem to be sticking, lightly dampen
 hands with water and presss the dough together. Place dumplings on
 a plate; cover with wax paper and chill.

 Steam dumplings for 10 minutes (a bamboo steamer works best). Pour
 the cherry sauce into the bottom of a large ovenproof serving dish
 and keep warm in a low oven. When the first batch of dumplings is
 done, place them in the sauce and repeat the procedure with the
 remaining dumplings.

 Serve hot with a sprinkle of sugar atop each dumpling.

 Recipe by Fresh Fruit Desserts - Classic & Contemporary

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