BLACKBERRY DUMPLIN'S

FOR THE TOPPING:
1/2 cup unsalted butter, softened
1/2 cup confectioner's sugar, sifted
2 egg yolks
2 1/2 cups flour, sifted
2 tbsp ice water
FOR THE BLACKBERRIES:
4 cups blackberries, picked over
1/2 cup dark brown sugar
1/2 cup sugar
1/2 tsp salt
1/4 tsp freshly grated nutmeg
juice of 1/2 lemon
3 1/2 cups water
3 tbsp rum
4 tbsp unsalted butter
cream, for serving

FOR THE TOPPING:
In a mixing bowl or electric mixer, beat the butter briefly at medium speed, then add the sugar and beat until fluffy. Add the egg yolks one at a time, then lower the mixer speed and add the flour alternately with the water. Gather the dough into a ball, wrap in plastic, and chill at least 30 minutes.

FOR THE BLACKBERRIES:
Place 1 cup of blackberries in a large kettle with the sugars, salt, nutmeg, lemon juice, and water. Bring to a boil, covered. Cook over medium heat for 20 minutes.

Remove from heat and stir in the rum, butter, and remaining 3 cups of blackberries. Set aside.

Roll out the chilled dough to a rectangle about 12 inches long and 1/8 inch thick. Cut the dough into strips 2 inches wide; then cut the strips crosswise into 3-inch lengths.

Return the berries to the boil, covered; uncover the kettle and boil for 10 minutes.

Carefully drop the pieces of the dough onto the berries, using 2 forks to keep the pieces of dough separated (they will come together slightly; that's fine).

When all of the pieces of dough are in, cover the kettle and lower the heat to medium-low. Cook until the dough is set, 12 to 15 minutes.

Cool slightly, then serve warm in bowls, passing a pitcher of cream at the table.

Servings: 8
Source: From the Farmers' Market: Wonderful Things to Do With Fresh-From-The-Farm Food With Recipes and Recollections from Farm Kitchens by Richard Sax, Sandra Gluck