Cherries with Cinnamon Dumplings

We had our cat sitter over for dinner last night as a thank you for watching our fur babies.  We did a spur of the moment trip to the Seattle area to visit my brother and sister and in law.  We had a wonderful time and our cats survived.  I think they are getting used to our long vacations.  Anyways, guest over calls for a nice dessert instead of the usual popsicles and light ice cream.  We all really liked the cherries and I loved the texture of the dumplings.  You don't want to over mix your dumpling batter and you don't want to under/overcook them either.  Give it a good 10 min and lift the lid and touch the dumplings.  If  they are dry and set, they are done.

Cherries with Cinnamon Dumplings
from Everyday Food, Fresh Food Fast

Serves 6

• 2 bags (16 ounces each) frozen dark sweet cherries
• 1/3 cup plus 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 1 cup all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup whole milk
• Ice cream, for serving (optional)

1. Combine cherries and 1/3 cup sugar in a large skillet. Bring to a boil over high heat. Reduce heat to medium-high; simmer rapidly until syrupy, 8 to 10 minutes. In a small bowl, combine cinnamon and remaining tablespoon sugar; set aside.
2. Meanwhile, in a medium bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.
3. Reduce heat to medium-low. Spoon tablespoons of dough (you should have about 18) over simmering fruit; sprinkle all with cinnamon-sugar.
4. Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes. Serve warm, with ice cream if desired.