Apricot dumplings

I wasn't at all convinced by the apricot dumplings when I was cooking them -- I had visions of a hard lump of undercooked fruit in the middle of a watery mess of suet -- but they were actually quite a success.

The book writes that this is a good way to use "the rather unripe, tart apricots that come from Southern Europe from the end of May to July" (note climate change!), and they were certainly underripe with no signs of ever ripening, as opposed to going soggy. ( Read more... )