Pistachio Dumplings with Tropical Fruit Compote.

  • 450 g (1 lb), dried or semi dried fruits like figs, paw paw, mango, apricots, apples, raisins a long strip of lemon rind and or any other preferred dried fruits.
  • 75 g (3 oz) granulated sugar, to taste
  • Dumplings
  • 75 g (3 oz) Suet 
  • 175 g (6 oz),Self Raising Flour, sifted
  • 50 g (2 oz),caster sugar
  • 1 medium egg, separated a little cold water
  • 60 ml (4-5 Tbsp), ground or finely chopped pistachio nuts
  • ¼ tsp ground cinnamon

  • lemon geranium leaves or mint
  1. Soak the fruit overnight in enough cold water to cover.
  2. Gently poach the fruit in the soaking liquor with the lemon rind and sugar to taste, for three minutes.
  3. Meanwhile, make the dumplings by mixing together the flour, Atora Suet, sugar and egg yolk adding enough water to make a firm dough. Bind the pistachio nuts and cinnamon with a little of the egg white to make a paste.
  4. Divide the dough into 8 even sized dumplings. Using a floured spoon make a well in the centre of the dough and fill with a little of the pistachio paste and re-seal well.
  5. Drop the dumplings into the compôte and continue to cook for 12-15 minutes or until cooked through.
  6. Remove the dumplings with a slotted spoon and then spoon the fruit compote into a warmed dish. Place the dumplings back on top.
  7. Serve with  yogurt and decorate with lemon geranium leaves.