Oranges grow in the winter and early spring months in sub-tropical climates. Granted, my native Detroit, like every other northern city, does not fall into this category, but thankfully the sweet citrus fruit is available here seasonally during its peak growing season. Normally I associate oranges with cold desserts – sorbet, smoothies, slices on their own – but this warm sauce is unexpected and pairs perfectly with the shortcake-like dumplings.  Because the dumplings are plated individually, they make for a beautiful finish to a multi-course gathering. Even better? The ingredients are pantry staples: nothing is included that you wouldn’t already have, so you can throw this crowd-pleasing dish together at the last minute for any get-together with friends,.

Dessert Dumplings with Warm Orange Sauce

Makes about 10-12 Dumplings

Sauce:

1 cup sugar

1 cup orange juice

2 large oranges

1 1/3 cups water

1 ½ dessert spoonfuls butter (Note: 1 dessert spoonful is equivalent to roughly 2 teaspoons)

 Dumplings:

¾ cup sugar

pinch salt

½ cup milk

1 dessert spoonful butter

1 ½ cups plain flour

1 ½ teaspoons baking powder

Topping:

Whipped cream

Cinnamon (garnish)

Preheat oven to 350 degrees. Peel oranges, remove all of the white membrane. Cut oranges into small pieces, remove seeds. Combine oranges with other sauce ingredients, bring to a boil and simmer for 10 minutes

While simmering, prepare dumplings…

Cream butter and sugar. Sift flour, baking powder and salt. Add dry mix alternatively with milk in small amounts to creamed butter/sugar mixture.

Once the sauce is done simmering, pour into a shallow baking dish. Make large spoonfuls of dumplings, drop into the baking dish atop the warm sauce. Bake uncovered for 25 minutes or until tops of dumplings are lightly browned. Spoon dumplings into individual serving bowls, pour some of the hot sauce over them.

Top with whipped cream, sprinkle with cinnamon.