Food & Cooking Recipes Lunch Recipes Spiced Apple Cider Soup with Sweet Potato Dumplings, Quince, and Dates 3.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 Sitting in a spice cider soup, potato dumplings take on a fall twist with the use of sweet potatoes instead of russet and the use of quince and dates. Ingredients 2 quarts apple cider 9 McIntosh apples, coarsely chopped 5 Gala apples, coarsely chopped 2 tablespoons peeled and chopped fresh ginger 1 ½ tablespoons black peppercorns, cracked 1 ¼ tablespoons mace 1 tablespoon whole cloves, cracked 2 cinnamon sticks or 1 tablespoon Saigon cinnamon 5 star anise, cracked 2 medium or 1 large sweet potatoes 2 teaspoons coarse salt, plus more, for roasting ⅔ cup plus 1 tablespoon all-purpose flour 1 large egg 3 tablespoons sugar 2 cups sugar 10 star anise, cracked 1 vanilla bean 2 fresh quince, peeled 1 tablespoon grapeseed oil 6 tablespoons pine nuts ½ teaspoon sugar ¼ teaspoon coarse salt 6 fresh dates, pitted and cut into slivers ½ cup heavy cream, whipped into soft peaks Directions Prepare the Spiced Apple Cider: In a large pot, combine apple cider, apples, ginger, peppercorns, mace, cloves, cinnamon, and star anise. Bring to a simmer; cook until apples break down, about 2 hours. Allow to cool overnight; pour through a strainer lined with cheesecloth. Prepare the Sweet Potato Puree: Preheat oven to 325 degrees. Wrap sweet potatoes in parchment-lined aluminum foil, and place over a bed of salt on a baking sheet; bake until soft, 1 to 1 1/2 hours. Allow to cool. Using a spoon, remove flesh into a bowl, and stir in 2 teaspoons of salt. Pass through a food mill, fitted with a fine disc, into a medium bowl. You'll need 1 cup of puree for the dumplings. Form a well in center of puree. Add flour, egg, and sugar; mix until incorporated. Transfer to a pastry bag fitted with a large round tip; set aside. Prepare the Poached Quince: In a medium saucepan, combine 6 cups water, sugar, star anise, and vanilla bean. Bring to a boil over high heat; reduce to a simmer. Add quince, and cover with a parchment paper round; weight with a small heatproof plate to keep the quince submerged. Poach until tender, testing with a knife, about 30 minutes. Allow to cool. When completely cooled, remove quince, and cut in half lengthwise. Discard poaching liquid. Remove core, and cut into 1/2-inch pieces; set aside. Prepare the Fried Pine Nuts: Heat grapeseed oil in a small skillet over medium-high heat; add pine nuts, and toss continuously until browned. Add sugar and salt, tossing to coat. Drain on a paper towel. Allow to cool. Just before serving, reheat Spiced Apple Cider. Bring a large pot of water to a boil; squeeze 1/2-inch long tubes of sweet potato mixture into water. Poach for 1 minute. Meanwhile, divide quince and dates among six warmed serving bowls. Place a dollop of whipped cream on one side of each bowl. Using a slotted spoon, remove poached dumplings and place over fruit; ladle warm cider into bowl opposite the cream. Serve immediately. Rate it Print