Apricot Dumplings

Apricot Syrup:
Syrup drained from apricots
1 tablespoon honey
1/2 teaspoon cinnamon

Combine apricot syrup with honey and cinnamon. Bring to a boil. Makes about 1 cup.

Crust:
2 cups buttermilk biscuit mix
2 tablespoons granulated sugar
2/3 cup milk

Combine biscuit mix and sugar. Add milk all at once and stir to a soft dough. Beat vigorously 20 strokes. Place on a floured board and knead 8 to 10 times. Roll in a 15 x 10-inch rectangle and cut in 6 (5-inch) squares. (Dough will be soft.)

Filling:
1 (1 pound 14 ounce) can apricot halves
2 tablespoons granulated sugar
2 teaspoons grated orange peel
2 tablespoons butter

Place 3 drained apricot halves in center of each square. Sprinkle 1 teaspoon sugar and a little grated orange peel over apricots on each square; dot with butter. Pull corners of square over apricots and press seams to seal. Carefully place dumplings, seams up, in baking pan. Bake at 375 degrees F for about 25 minutes or until lightly browned. Serve in bowls with syrup. Garnish with remaining apricots. Pass a pitcher of cream or top with ice cream.

Makes 6 dumplings.