Recipe - Potato Date And Apple Dumplings

15 Readytoeat; stoned dates
or
; prunes, chopped
100 ml Clear grain vodka
One fourth teaspoon Grated orange and lemon zest
1 teaspoon Lemon juice and orange juice
50 g Chopped pecan nuts
150 g Caster sugar
2 lg Cooking apples; peeled,
cored and
; cooked to puree
; with 25g
Caster sugar and 2tsp lemon
juice passed
; through a sieve and cooled
800 g Mashed potatoes; cooled
250 g Plain flour
75 g Lard
1 Egg yolk
1 pn Salt
One fourth teaspoon Cinnamon
50 g Fresh breadcrumbs; toasted

Soak dates/prunes in vodka for at least 30 minutes (the longer you leave
them the more alcohol will be absorbed), then place with any remaining
vodka in a pan, bring to the boil then drain and mix with orange and lemon
zest, juices, chopped nuts and 50g of the caster sugar.

In a large bowl beat the potatoes with 225g of the flour together with the
lard, egg yolk and salt, working the mixture into a dough. Place some flour
on a work surface and knead, adding a little flour if necessary to obtain a
smooth, glossy dough.

Roll out the mixture into 5cm squares. Place a teaspoon of the apple and
the prune puree in the middle.

Pull the corners up to enclose the filling and shape gently into a ball.
Place dumplings in boiling salted water and poach for about 25 minutes
until they float to the top.

Drain thoroughly. Mix together the cinnamon, breadcrumbs and sugar, then
roll the warm dumplings in this mixture.

Serve with vanilla ice cream or whipped cream.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.