Berry Dumplings

These can be made with Blackberries, Blueberries, Raspberries,
Strawberries of any mixture of those you may prefer.

6-7 cups of Fresh Berries
8 Tsp. Sugar
1  Tsp. Cornstarch
3  Tbs. Brandy
Enough rolled pastry for a double crust pie

Roll pastry to 21" X 14" To make this easy, get a poster and cut a couple of   1/4" strips longways then measure and cut 2 - 25" strips (from those). Wrap with a couple of layers of foil. Then form a frame that measures 21" X 14". Use more foil to hold the 2 pieces together. Then roll the pastry dough inside the frame. Then cut the pastry into 6 - 7" squares. Place a tablespoon of sugar in the center of each pastry. Then place about 1/4 to 1/3-cup blackberries on top of that sugar and sprinkle with a little more sugar.

Moisten the edges of the pastry a little and fold corners up and pinch together. Then pinch the sides together.
Preheat oven to 375 degrees. Bake for about 40 minutes or until golden.Or bake in a convection oven preheated to 325 degrees for about 25 to 30 minutes or until golden.

Meanwhile, time to make the sauce. Place 1 tablespoon sugar and the cornstarch in a small saucepan. Heat and stir in about 1 1/2-cup blackberries.Continue heating until it becomes thickened and bubbly. Press through a sieve to remove the seeds. Keep warm. In a small skillet place in 2 tablespoons of brandy and ignite then pour over the sauce. As soon as the flame dies spoon the sauce over the dumplings and serve immediately.

Note: You may want to omit the brandy step. However you may wish to allow the dumplings to cool as you make the sauce. That way no one will get burnt.

 

Main Menu Page    Tina's Main Page    Our Web Site!!