Ingredients
Pecans:
1 egg white, beaten
2/3 C. sugar
1/8 tsp. ground cinnamon
1 tsp. vanilla
2 C. pecan halves
Mousse:
8 oz. mascarpone cheese
1/2 C. milk
2/3 C. sugar
Dumplings:
2 C. flour
2 1/2 tsp. baking powder
3 tbsp. sugar
1/4 tsp. salt
3 tbsp. cold butter
1/2 cup cold water (or slightly more)
2 quarts water
2 C. good quality merlot port wine
1/3 cup sugar (optional)
Emerald Sugar:
1/4 C packed basil leaves
1/2 C. coarse sugar (can substitute regular granulated sugar)
Preparation
Instructions:
Pecans: Mix egg white, sugar, cinnamon and vanilla in a medium bowl. Stir in pecans until coated. Spread in a shallow microwaveable dish and microwave on high about 5 minutes, stirring twice, until they look almost dry (might puff in some spots, but will dry crispy). Transfer to a cool plate, breaking apart as necessary. Cool completely.
Mousse: Whip together mascarpone, milk, and sugar until light and fluffy. Keep cold.
Dumplings:
Combine flour, baking powder, sugar and salt. Cut butter into the dry mixture until crumbly. Add about 1/2 cup cold water and mix until a stiff dough forms.
On a floured board, roll dough to 1/4 in thick or less. Cut into 1 X 3 inch strips.
Bring 2 quarts water to a rapid boil and add dumplings individually. Boil 10 minutes. Drain water from dumplings and add wine. Bring to a gentle boil and cook an additional 6-8 minutes over low heat. Add sugar last 2 minutes of cooking if desired (if you like sweeter dumplings). Cool slightly, but keep warm.
Emerald Sugar: Muddle together the basil and coarse sugar.
To serve, divide the dumplings among 8 dessert plates. Top with the mousse, sprinkle with the pecans and the emerald sugar. Can garnish with additional basil if desired.
