Ingredients
4 cups fresh or frozen raspberries1/4 cup sugar1/4 cup merlot1/4 cup honey2 tablespoons lemon juice1/8 teaspoon salt1 cinnamon stick (3 inches)DUMPLINGS:3/4 cup all-purpose flour1/4 cup sugar1 teaspoon baking powder1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed1/4 teaspoon salt3 tablespoons cold butter3/4 cup pine nuts, toasted, divided5 tablespoons buttermilk
Preparation
In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat to low. Let simmer, uncovered, while preparing dumplings.
In a small bowl, combine the flour, sugar, baking powder, rosemary and salt. Cut in butter until mixture resembles fine crumbs. Add 1/2 cup pine nuts. Stir in buttermilk just until moistened.
Drop by tablespoonfuls onto simmering raspberry sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Discard cinnamon stick.
Sprinkle servings with remaining pine nuts. Serve warm.
