Fruit Compote with Pumpkin Dumplings
Serve this one-pot treat for breakfast or dessert. Save the remaining pumpkin to add a golden glow to pancakes, biscuits or coffee cake. It can even be stirred into chili or sloppy joe and nobody is the wiser!
Large can (30 to 32 ounces) sliced peaches
20-ounce can pineapple tidbits with juice
1 cup water
1 ½ cups biscuit mix
½ cup sugar or equivalent
1 teaspoon cinnamon
½ cup pumpkin puree (not pumpkin pie fillings)
Milk or water
Put fruit with their juices and 1 cup water in a roomy saucepan and start heating. In a medium bowl whisk together biscuit mix, sugar and cinnamon. Whisk pumpkin into dry mix with enough milk or water to make a stiff dough.
When fruit juices come to a boil, drop in dough by tablespoons. Reduce heat but keep liquid at a low boil for 10 minutes without a cover. Then cover and cook exactly 10 minutes more without peeking. Place dumplings in shallow soup bowls and sauce with fruit. Serves 6.
Cook’s note: Serve alone or with cream, whipped topping or ice cream.
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