Apple dumplings

OK here is an update on how the dumplings turned out (just in case anyone was wondering):

Thanks to all of your suggestions it went off without a hitch! Well almost but nothing that I couldn't handle.

Here's what I did--- Pealed, halved and cored (with a melon baller) 50 granny smith apples. Dropped in acidulated water. Filled with a mixture of brown sugar, chopped walnuts, chopped raisons, cinnimon (just a touch), and a little melted butter. Wrapped each half in puff with seem on bottom. Egg wash and sugar on top. cut cross vent on top. Baked for about 25 minutes....the apples weren't completely soft.

Sauce: A caramel sauce made with apple cider instead of water. And with cream that had been infused with cinnamon sticks and orange peel. Finished with Grande Marnier.

Served with molasses whipped cream. It was a hit!

Thanx again.

[m brown]

mmm, congratulations eeyore! keep up the good work!
so, what's next??
the holidays are here and it's time to eat dessert first, last and in the middle!!

Thanks! For the next big function: definately Frangipan/pear tarts! Easy and wonderful. But, how to serve them? I must think about it. I have a couple of weeks.

eeyore

[Isa]

Pear and frangipane tart. That's a match made in heaven. Among my favourite desserts. They taste so good, they don't need any adornments.

[momoreg]

When I make a fruit tart with frangipane, I always put some kind of fruit butter or marmalade on the crust before the frangipane, for some added flavor. I like a warm tart served with a creamy sauce or accompaniment.

[Isa]

They do that in France too when the amandine contain no fruits. A thin layer of seedless raspberry jam or other jelly on top of the crust.