Québécois Dumplings with Maple Caramel

Known as grand-pères in their native Quebec, these fluffy dumplings in a rich syrup are a comforting dessert on a cold winter’s day.

MAKES: 6 to 8 servings

PREP TIME: 20 minutes

COOKING TIME: about 25 minutes

INGREDIENTS:

MAPLE-CARAMEL SYRUP:

• 1 ¼ cups water
• 1 cup maple syrup
• ¾ cup lightly packed dark brown sugar
• ½ tsp fine sea salt

DUMPLINGS:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 Tbsp baking powder
• ½ tsp fine sea salt
• ¼ cup unsalted butter, frozen
• 1 cup whole milk
• 1 tsp vanilla extract
• Chopped toasted almonds, hazelnuts or pecans for garnish
• Vanilla ice cream for serving (optional)

INSTRUCTIONS:

1. For the maple-caramel syrup, stir together the water, maple syrup, brown sugar and salt in a large saucepan. Cook over medium heat, stirring often, until sugar and salt in a large saucepan. Cook over medium heat, stirring often, until the sugar has dissolved and the mixture comes to a boil. Remove from the heat and set aside.
2. For the dumplings, whisk together the flour, sugar, baking powder and salt in a large bowl.
3. Using the large holes on a box grater, grate the frozen butter into the flour mixture. Toss to coat the butter with the flour mixture. Make a well in the centre of the flour mixture.
4. In a measuring cup or jug, stir together the milk and vanilla extract. Pour the milk into the well in the flour mixture. Using a wooden spoon or spatula, stir just until the dry ingredients are moistened. Do not overmix.
5. Return the saucepan containing the syrup to medium heat and bring the syrup to a boil.
6. Have ready a bowl of cold water. Using a 2-tablespoonful ice cream scoop, scoop the dumpling batter into the boiling syrup, holding the scoop close to the surface of the syrup before releasing the batter. Dip the scoop into the bowl of water before scooping more batter.
7. When all the batter has been scooped into the syrup, turn down the heat to low. Simmer the syrup, covered, until the dumplings are tender and cooked through, 15 to 20 minutes.
8. Using a slotted spoon, divide the dumplings among six to eight shallow dessert bowls. Spoon the syrup over the dumplings and sprinkle with nuts. Serve immediately with vanilla ice cream (if using).

CHANGE IT UP

• Spice up the dumplings by adding ½ teaspoonful of ground cinnamon to the flour mixture