Blackberry dumplin's

8 servings

Ingredients

Quantity Ingredient
½ cup Unsalted butter; softened
½ cup Confectioner's sugar; sifted
4 cups Blackberries; picked over
½ cup Dark brown sugar
½ cup Sugar
½ teaspoon Salt
¼ teaspoon Nutmeg; freshly grated
Cream, for serving
2 Egg yolks
2½ cup Flour; sifted
2 tablespoons Ice water
Juice of 1/2 lemon
3½ cup Water
3 tablespoons Rum
4 tablespoons Unsalted butter

Directions

*****TOPPING*****

*****BLACKBERRIES*****

******************

Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. TOPPING: In a mixing bowl or electric mixer, beat the butter briefly at medium speed, then add the sugar and beat until fluffy. Add the egg yolks one at a time, then lower the mixer speed and add the flour alternately with the water. Gather the dough into a ball, wrap in plastic, and chill at least 30 mins. 2. BLACKBERRIES: Place 1 cup of blackberries in a large kettle with the sugars, salt, nutmeg, lemon juice, and water. Bring to a boil, covered. Cook over medium heat for 20 mins. Remove from heat and stir in the rum, butter, and remaining 3 cups of blackberries. Set aside. 3. Roll out the chilled dough to a rectangle about 12 inches long and ⅛ inch thick. Cut the dough into strips 2 inches wide; then cut the strips crosswise into 3-inch lengths. Return the berries to the boil, covered; uncover the kettle and boil for 10 mins. carefully drop the pieces of the dough onto the berries, using 2 forks to keep the pieces of dough separated (they will come together slightly; that's fine). 4. When all of the pieces of dough are in, cover the kettle and lower the heat to medium-low.

Cook until the dough is set, 12 to 15 mins. Cool slightly, then serve warm in bowls, passing a pitcher of cream at the table.

From: Dan Klepach

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