Cherry Grunt Recipes

Steps:

• Place cherries and juice in a straight-sided skillet or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes. , Meanwhile, sift together flour, baking powder, salt and remaining sugar; place in a bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla; stir to combine. , Drop by tablespoonfuls over cherry mixture; cover and simmer until dumplings are cooked through, 20 minutes.

Steps:

• Put the cherries, 1/3 cup sugar, lemon juice and 2 tablespoons water in a large skillet over medium heat; you can also put the skillet on the grill or over a campfire. Cook, stirring occasionally, until the juices have released, about 10 minutes.
• Meanwhile, combine the flour, cornmeal, baking powder, a pinch salt and remaining sugar in a bowl, or pulse once or twice in a food processor. Add the butter, and process for 10 seconds or until mixture is well blended. Add the egg and vanilla; mix until combined.
• When the cherry mixture is thickened slightly, dollop the batter over the top, and cover the skillet tightly with a lid or aluminum foil. Cook, undisturbed, until the dumplings are cooked through, and their tops are dry (not sticky), 20 to 25 minutes. Serve with ice cream, whipped cream or yogurt.

Steps:

• Mix flour, baking powder, 1/2 t. orange zest, and the salt in mixing bowl. Pour in half-and-half and stir quickly to mix.
• Combine cherries, 1 cup water, the sugar, orange juice, and remaining 1/2 t. orange zest in 10-inch skillet. Cover and heat to boiling.
• Drop batter onto cherries, making 6 dumplings. Reduce heat to maintain steady simmer. Cover and cook until toothpick inserted into dumpling comes out clean, 20-25 minutes. Serve immediately, with cream, if desired.

Steps:

• Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
• Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.
• Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.