Apple Dumplings with Oregon Pinot Noir Whipped Cream

Apple Dumplings
1 C flour
2 t baking powder
1/4 t salt
2 T shortening
1/3 C water or milk
1/2 C sugar
4 apples

Mix and sift flour, baking powder and salt. Cut in the shortening with knives, add the liquid, mixing to a soft dough. Roll on a well floured board to 1/4 inch thickness. Clean, pare and cut apples into halves.  Cut dough in 4-5 inch squares. Place half an apple in the center of each square and sprinkle with sugar and cinnamon. Moisten edge of dough and bring the four corners together around the apple. Pierce with a fork to allow steam to escape. Bake on a greased tin in a moderate oven until soft, approximately 25 minutes.

Oregon Pinot Noir Whipped Cream
To prepare whipped cream:
1 C heavy cream

In a large bowl, whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter like. It is important to use a very cold whisk and mixing bowl for best results.

To prepare Pinot Noir Syrup:
1/2-3/4 C Oregon pinot noir
1/3 C sugar

Combine wine and sugar in a small sauce and place on medium heat. Reduce by 3/4 or until the mixture has become a syrup. Chill.  Stir the pinot syrup into the whipped cream and chill.