Caramel Apricot Grunt

• 2 cans (15 1/4 oz. each) apricot halves, undrained
• 2 tsp. quick cooking tapioca
• 1/3 c. packed brown sugar
• 1 Tbsp. margarine
• 1 Tbsp. lemon juice
• 1 1/2 c. all purpose flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 2 Tbsp. cold margarine
• 1/2 c. milk
• 1/4 c. packed brown sugar
• 2 Tbsp. water

1. In a saucepan, combine apricots and tapioca; let stand for 15 minutes. Add brown sugar, margarine and lemon juice. Cook and stir until mixture comes to a full boil. Reduce heat to low, keep warm. To make dumplings, combine flour, sugar and baking powder in a bowl; cut in margarine until crumbly. Add milk; mix just until combined. Pour warm fruit mixture into an ungreased 2 qt. baking dish (mixture will be very thick). Drop the batter into 6 mounds onto fruit mixture. Cover and bake at 425u0b0 for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while baking). In a saucepan, bring brown sugar and water to a boil; cook until sugar is dissolved. Spoon over dumplings; bake uncovered, 5 minutes longer. Serve with cream if desired.

apricot halves, tapioca, brown sugar, margarine, lemon juice, flour, sugar, baking powder, cold margarine, milk, brown sugar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=30064 (may not work)