Merlot Port Dumplings With Mascarpone Mousse, Crispy Pecans And Emerald Sugar

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   Instructions:

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   Pecans:

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   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.

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   Mousse:

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   Whip together mascarpone, milk, and sugar until light and fluffy. Keep cold.

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   Dumplings:

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   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.

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   On a floured board, roll dough to 1/4 in thick or less. Cut into 1 X 3 inch strips.

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   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.

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    Emerald Sugar:

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    Muddle together the basil and coarse sugar.

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    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.

* Per serving · 4 servings · Values may vary.