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
