Blackberry Grunt

Recipe Ingredients

		For The Berries
5 cups	1185ml	Fresh or frozen blackberries - to 6 cups
3/4 cup	148g / 5.2oz	Sugar - or to taste
1/3 cup	78ml	Red wine or water
1 tablespoon	15ml	Grated lemon zest
1 teaspoon	5ml	Ground cinnamon
		For The Dumpling Dough
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Unsalted butter - melted
1/2 cup	118ml	Buttermilk - plus more as needed
		(or a mixture of plain yogurt and
		Skim milk or water)
		Cinnamon sugar
		Garnish Suggestions
		Whipped cream
		Ice cream
		Thickened, sweetened yogurt

Recipe Instructions

Place the berry mixture in a deep 8- or 9-inch skillet and bring to a simmer over moderate heat.

While berries are cooking make the dumpling dough. In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough.

Cover the skillet with the berries in it and bring to a boil. Lower the heat to a steady simmer, uncover, and spoon the dough over the fruit, forming small dumplings with a soup spoon. Sprinkle the dumplings lightly with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam the mixture over medium-low heat, without opening the lid, until the dumplings set and the surface is dry when touched with a fingertip, usually about 15 minutes.

To serve, spoon the warm grunt into serving bowls and top with whipped cream, ice cream or thickened and sweetened yogurt.

This recipe yields 4 to 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9740 broadcast 01-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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