Chef Jeremy Whitcomb
Green Street Café, Northampton, MA
- 2 Cups Blueberries
- 1 Cup all-purpose Flour
- 2 tsp. Double acting baking powder
- ¼ tsp. Salt
- ½ Cup of light cream
- ½ Cup Sugar
- 1 Cup water
- 1 Cup Heavy Cream
Place blueberries in a 2-3 quart non-reactive sauce pan.
For the Dumplings:Combine the flour, baking powder, and salt-sift into a deep bowl. Add light cream and stir briskly until smooth.
Add sugar and water to the blueberries and bring to a boil over high heat. Boil for 1 minute, then drop batter into pan by the tablespoon- spacing the dumplings about 1 inch apart. Reduce the heat to low, cover tightly, and simmer undisturbed for 20 minutes. When done the dumplings will come out puffed and a toothpick will come out clean.
To Serve, place dumplings in a warm dessert bowls and pour the blueberry sauce over them. Serve heavy or whipped cream separately. Serves 6.