Cherries with Cinnamon Dumplings
Indulge in the comforting flavors of "Cherries with Cinnamon Dumplings," a delightful dessert that combines tangy, juicy cherries with fluffy, spiced dumplings. This recipe elevates seasonal cherries by simmering them into a glossy, fruit-filled sauce thickened with cornstarch, while light, buttery dumplings infused with cinnamon and vanilla steam to tender perfection on top. Ready in under an hour, this dessert is a warming treat that’s perfect for cozy evenings. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly irresistible finish. Packed with comforting spices and fruity goodness, this recipe is a showstopper for your next dinner party or a casual family gathering.
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Recipe Information
Ingredients
- 500 grams Fresh cherries, pitted
- 50 grams Sugar (for cherries)
- 2 tablespoons Cornstarch
- 240 milliliters Water
- 180 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 60 grams Unsalted butter, cold and diced
- 120 milliliters Milk
- 2 tablespoons Sugar (for dumplings)
- 1 teaspoon Vanilla extract
Instructions
In a large saucepan, combine the pitted cherries, 50 grams of sugar, and 180 milliliters of water. Cook over medium heat for about 5 minutes, or until the cherries soften and release their juices.
In a small bowl, mix the cornstarch with the remaining 60 milliliters of water until smooth. Add this mixture to the simmering cherries, stirring constantly, and cook for another 2-3 minutes until thickened. Remove from heat and set aside.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and 2 tablespoons of sugar.
Add the diced cold butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
Stir in the milk and vanilla extract, mixing just until a soft, sticky dough forms. Be careful not to overmix.
Return the saucepan with the cherries to medium-low heat. Using a spoon, drop small spoonfuls of the dumpling dough onto the surface of the simmering cherries. Leave some space between the dumplings as they will expand while cooking.
Cover the saucepan with a lid and let the dumplings steam for 12-15 minutes. Do not lift the lid during this time to ensure they cook properly.
After 15 minutes, check that the dumplings are puffed and cooked through. Remove the saucepan from heat.
Spoon the cherries and cinnamon dumplings into bowls. Serve warm, optionally with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 25.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
