Part of the fun of traveling is finding food that is unique to an area. It’s as though you’ve tasted something most of the world has not.
You won’t find Sonker everywhere, but it’s abundant in Surry County, North Carolina. Part cobbler with a twist, this dessert comes in a number of flavors. We recommend traveling the Surry Sonker Trail, alternating with Surry County’s famous wineries and you’ll be satisfied for sure.
Want to try it out? Here’s a Sonker recipe from Loretta Flack, of Roxxi & Lulu’s Bistro and Bakery in Elkin. (And yes, they are on the Sonker Trail.)
15 ½ cup servings
Sonker can be made with almost anything, including sweet potatoes, apples, pumpkin, fig, peach, blueberry, mango/pineapple/coconut, pears/dates
6-8 cups fresh or frozen fruit
3 cups sugar
2 cups biscuit mix
½ stick, cold butter, cubed
½ cup shortening
½ cup milk as needed
PREPARATION & METHOD
In a large stock pot with a lid add fruit. Cover with water and bring to a boil. Add sugar and continue to boil, stirring occasionally.
While the fruit mixture is boiling, make dumplings in a medium sized bowl.
Combine biscuit mix, cold butter cubed and shortening. With a pastry cutter or fork cut butter and shortening into the biscuit mix and add milk, just until dumplings come together.
Drop by spoonfuls into boiling fruit (do not stir anymore at this point).
After adding all of the dumplings. Cover, reduce heat and let the steam cook the dumplings (about 10 minutes).
Serve immediately. (You can eat it at room temperature, but there won’t be any left for late-night snacking.)
At the Bistro, they top it with their French vanilla mousse, but it’s also mighty tasty with vanilla ice cream.
Visit the Bistro and try some soon.
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