Shaker rosy apple dumplings
Instructions:
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The special flavor in these dumplings comes from the addition of rosewater, an ingredient that this herb-loving community made themselves. From The Shaker Cookbook by Caroline B. Piercy: "To make Shaker Rosewater, when roses, red or damask ones preferred, are at their best, pluck off the petals from fresh blooms. Do not use fallen petals or faded blooms. To every peck of petals use a quart of fresh spring water. Put this in a cold still over a very low fire and distill slowly. Distill it a second time. Bottle the rosewater and cork loosely and let stand 3 days. Then fasten the cork down tightly and let age before using."
- 4 medium tart apples;
- 1 single-crust 9-inch pie shell ;
- 1⁄2 cup sugar;
- 2 tablespoons heavy cream;
- 1 tablespoon rosewater, or 1 teaspoon grated lemon rind;
- 1⁄2 cup hot maple syrup;
- Hard Sauce
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- Preheat oven to 450 F. Butter a 9-inch-square baking dish.
- Pare and core the apples. Divide pastry into 4 parts and roll each out to make a circle about 8 inches in diameter, or large enough to wrap an apple. Place an apple in the middle of a pastry square. Blend the sugar, cream, and rosewater or lemon rind. Fill the center of each apple with one-quarter of the mixture. Wrap the apple in the pastry, moistening the edges with water and pressing to seal. Pierce pastry on top with a fork. Place in the baking dish and bake 15 minutes at 450°F; reduce heat to 350°F and bake 10 minutes more. Baste with the maple syrup. Bake another 10 to 15 minutes. Serve with Hard Sauce.
- NOTE: Commercial rosewater can be obtained at pharmacies. Be sure to ask for the food-flavoring rosewater, not the type used for hand lotion. Rosewater may also be found in the gourmet section of wellstocked markets.