Cherries bring out the gentle flavors in apricots.
Whisk together thoroughly in a medium bowl:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Add and stir just until the dry ingredients are moistened:
1 cup milk
4 tablespoons unsalted butter, melted
In a large, heavy-bottomed saucepan or Dutch oven with a tight-fitting lid, stir until dissolved:
1 cup water
1/2 cup sugar
Wash and pat dry:
8 medium, ripe apricots (about 2 ounces each)
1 pint Bing cherries
Cut the apricots in half, remove the pits, and add the apricots to the sugar water. Pit the cherries and stir them in with the apricots. Cover and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes. Do not lift the lid during this time. Remove the lid and quickly cover the fruit with spoonfuls of batter. Replace the lid and simmer over low heat for 20 minutes. Check the dumplings for doneness. They should look firm and feel dry to the touch. If not, cover and continue steaming for 5 to 10 minutes more. Check quickly so that little steam escapes. Slump is best served right away, but if you need to wait 10 minutes or so, cover the pan with a clean dish towel placed under the lid to absorb excess moisture. Serve in soup plates or shallow bowls with:
Softly whipped cream or lemon yogurt or vanilla yogurt
