Dried Fruit and Dumplings

Name: Dried Fruit and Dumplings (Schnitz un Gnepp)
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 3 quarts (3 liters) Basic Ham Stock or Basic Pork Stock; 2 cups (500 ml) apple wine; ½ cup (75 g) coarsely chopped prunes; 2 2-pound (1-kg) meaty smoked ham hocks; 2 cups (150 g) dried sweet apples (apple Schnitz); 10 (150 g) dried pear halves, cores and seeds removed

Schnitz un Gnepp

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Known throughout southwestern Germany, Alsace, and Switzerland by a variety of local names, this pleasant mixture of stewed dried fruit and dumplings has only one name among the Pennsylvania Dutch: Schnitz un Gnepp. It is one of those filling Sunday dinner dishes that from one pot feeds many.

Ingredients

2 2-pound (1-kg) meaty smoked ham hocks
3 quarts (

Americas
Europe
Switzerland
France
Germany
United States
Alsace
Dinner
Mediterranean
Pennsylvania

Method

Cover the ham hocks in a deep saucepan with ham or pork stock and apple wine. Simmer 1 hour or until the liquid is reduced to 3 quarts (3 liters) and the meat is tender. Remove the hocks, trim off the fat, and pick the meat from the bones. Discard the bones and reserve 2 cups (300 g) of coarsely chopped meat.

Add the dried fruit and reserved meat to the meat stock, cover, and simmer 35