Muscadine dumplings are tender and subtly lemony with the texture of a cakey scone.
These Southern grapes perfume the air with an unmistakable sweet, musky scent that wafts along balmy summer breezes.
One taste confirms their syrupy, deep flavor thats unlike any other varietyand superior to most.
Credit:Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
We dont so much eat muscadines as experience them.
The fruit comes in an array of colors.
In addition to foraging for them, Native Americans began cultivating these grapes more than 400 years ago.
Set aside 4 cups grape halves for sauce; cut remaining halves in half, and reserve for serving.
Bring to a simmer over medium, whisking often.
Stir in rosemary sprigs.
Reduce heat to low, and keep warm over low.
Cut in cold butter using a pastry cutter or 2 forks until mixture is crumbly.
Slowly stir in half-and- half until a sticky dough that holds its shape forms.
Brush off excess flour from bottoms of rectangles, if needed.
Bring to a low boil over medium-high, whisking often.
Stir in 4 cups reserved grape halves.
Return mixture in Dutch oven to a low boil; drop dough rectangles evenly over top of bubbling mixture.
Cover and reduce heat to medium (so mixture stays at an active simmer).
Cover and simmer, undisturbed, for 10 minutes.
Do not lift lid while Dumplings are cooking.)
Remove from heat; let stand, covered, for 10 minutes.
Discard rosemary sprigs; divide Muscadine Sauce and Dumplings evenly among 6 rimmed plates.
Top servings with vanilla ice cream and reserved fresh grapes.
Garnish with rosemary leaves and additional lemon zest.
