PEACHES AND DUMPLINGS

FOR THE DUMPLINGS:
1 cup all-purpose flour
2 teaspoons plus three-fourths cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher or sea salt
1 large egg, separated
1/2 cup buttermilk, plus additional as needed
1 tablespoon unsalted butter, melted
FOR THE PEACHES:
1 1/4 cups fruity white wine or water
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
4 cups peeled and sliced ripe peaches
1 cup fresh blackberries or blueberries
Whipped cream and fresh mint sprigs for garnishing (optional)

TO PREPARE THE DUMPLING BATTER:
In a medium bowl, sift together the flour, the 2 teaspoons sugar, the baking powder, baking soda and salt.

In another medium bowl, mix together the egg yolk, the one-half cup buttermilk and the butter. Quickly stir into the flour mixture just to combine. Add more buttermilk if the batter seems too dry. Beat the egg white to soft peaks and fold into the batter. Set aside.

TO PREPARE THE PEACHES:
In a 4-quart Dutch oven or other nonreactive pan with a lid, combine the wine, the three-fourths cup sugar, the cinnamon and ginger, and bring to a boil. Add the peaches and berries and simmer for 3 minutes. Do not overcook the fruit.

Drop the dumpling batter by spoonfuls onto the simmering fruit. Cover and cook for 8 to 10 minutes until the dumplings are firm.

Serve warm, with a dollop of whipped cream and a sprig of mint, if using.

Note: This dish is best eaten when the dumplings are just cooked. You can, however, hold the dish, covered, for up to an hour before serving.

Makes 4 to 6 servings
Source: From the Earth to the Table by John Ash with Sid Goldstein