Potato Apricot Dumplings

Name: Potato Apricot Dumplings
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 pack of Potato dumplings half and half (for 0.75 l liquid; pannies); 6 ripe apricots (alternatively 12 apricot halves from the can); 12 piece(s) Lump sugar; 50 g chopped almonds; 70 g Sugar; 30 g Butter or margarine; 4-6 Tbsp Orange juice

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 pack of Potato dumplings half and half (for 0.75 l liquid; pannies)
6 ripe apricots (alternatively 12 apricot halves from the can)
12 piece(s) Lump sugar
50 g chopped almonds
70 g Sugar
30 g Butter or margarine
4-6 Tbsp Orange juice

Directions

1
Place 750 ml of cold water in a bowl. Add the dumpling mixture and let it swell for 10 minutes. Put apricots in boiling water for 1 minute, drain, rinse with cold water and skin. Cut the apricots into quarters, removing the stones. Form 12 balls from the dumpling dough. Fill each ball with 2 apricot quarters and 1 sugar cube.
2
Bring plenty of water to the boil in a large saucepan, add the dumplings and let them simmer on a mild heat for 20 minutes. Roast the almonds in a pan without fat until golden brown, remove from the pan. Add sugar and caramelise until golden brown. Add fat, orange juice and almonds and bring to the boil. Drain dumplings in a sieve and arrange on a plate. Pour caramel over the dumplings