Sift flour, baking powder and salt together. cut in shortening until particles are the size of small peas. Add milk and stir until dough clings together in a ball. Roll out dough on floured surface to a 12x18-inch rectangle. Cut into six 6-inch squares.
Place 3 apple slices, 2 or 3 apricot halves, and about a teaspoon of butter in the center of each. Fold corners to center and pinch together. Arrange dumplings in an 11x7- or 9x9-inch pan.
Bake in moderate oven (375 degrees) for 15 minutes. Pour hot Apri-Cinnamon syrup over dumplings. Continue baking for 20 to 25 minutes until deep golden brown. Serve warm with Apricot topping or cream. Makes 6 dumplings.
Apri-Cinnamon Syrup: In saucepan combine 1 1/2 cup reserved apricot syrup, 1/2 cup sugar, and 1/4 teaspoon cinnamon. Bring to a boil and remove from heat. Stir in 2 tablespoons butter.
Apricot Topping: Beat whipping cream until thick. Fold in 1 tablespoon sugar and mashed apricot halves.
Notes
If you use Self-Rising Flour, omit baking powder and salt.