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1
Combine the sliced apples, water, riesling, sugar, cinnamon stick and lemon zest in a large soup pot.
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2
Bring to a boil over high heat, then reduce the heat to low and simmer, covered, till the apples are soft, about 15 minutes.
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3
Stir in the raspberry jam, bread crumbs and lemon juice and simmer till the apples are almost mushy, 10 minutes.
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4
Remove the soup from the heat and cool slightly.
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5
Place the soup in a food processor and pulse several times, but do not puree. Allow the soup to cool, then place in the refrigerator at least 2 hours.
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6
To make the dumplings, combine the grated apples, bread crumbs, calvados, sugar, cinnamon, lemon zest, and egg in a large bowl.
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7
Stir well to mix, then refrigerate the dumpling mixture for about 15 minutes.
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8
in a large enameled saucepan, combine the wine, water and sugar. Bring to a boil, stirring to dissolve the sugar.
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9
Reduce the heat to medium low.
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10
Using a melon baller, form the dumpling mixture into balls about 1 inch in diameter.
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11
Drop the dumplings into the liquid and poach until they rise to the surface, about 3 minutes.
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12
Remove the dumplings with a slotted spoon, cool an dadd to the soup.
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13
Return the soup to the refrigerator to finish chilling.
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14
Serve 3 or 4 dumplings in each bowl of soup.
