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Tuesday, April 21, 2015

This Breakfast Also Does Dessert

Janet Groene’s
Fruit Compote with Pumpkin Dumplings

    Serve this sweety for breakfast or dessert.  You don’t need the whole can of pumpkin. Use leftover pumpkin a tablespoon or two at a time to add a golden glow to pancake batter, biscuit dough etc. It can even be stirred into chili.  

    The tricky part of making these dumplings is to keep the liquid at an active simmer without letting it boil dry.  

Large can peaches, with juice
20-ounce can pineapple tidbits with juice
14.5-ounce can of fruit cocktail in juice, not syrup
1 cup water
1 ½ cups biscuit mix
½ cup sugar or equivalent
1 teaspoon cinnamon
½ cup pumpkin puree
Milk or water
    Put fruit, juices and water in a roomy saucepan and bring to a low boil. 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.
    Drop dough by tablespoons onto actively simmering fruit compote. Keep liquid at a low boil or active simmer for 10 minutes without a cover. Then cover tightly and cook exactly 10 minutes more without peeking. Place dumplings in shallow soup bowls and top with fruit. Serves 6.
    Cook’s note: Serve alone or with cream, whipped topping or ice cream. 

See more of Janet Groene's RV-ready recipes at 

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