Peach Dumplings with Fuzzy Navel Sauce
Blanket peach filling with easy-to-use refrigerated pie crust to make these tempting dumplings. Served with peachy sauce and ice cream, they're irresistible!
Yield: 4 servings
Ingredients
Dumplings
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter or margarine, melted
- 1 Pillsbury® refrigerated pie crust (from 15 ounce box), softened as directed on box
- 2 large fresh peaches, peeled, cut in half and pitted
- 1 egg white, slightly beaten
- 2 teaspoons granulated sugar
Sauce
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 3/4 cup peach nectar
- 2 tablespoons peach-flavored schnapps or additional peach nectar
- 1 teaspoon grated orange peel
For serving
- 2 cups vanilla ice cream
Instructions
- Heat oven to 400 degrees F. Line a 15 x 10 x 1 inch pan with foil; spray foil with cooking spray.
- In small bowl, stir together 1/4 cup sugar, the flour, cinnamon and butter; set aside.
- Remove pie crust from pouch; unroll on lightly floured work surface. Roll into a 13 inch circle. Cut crust into quarters.
- Place 1 peach half, cut side up, on each crust quarter. Spoon sugar mixture evenly onto peach halves.
- Brush crust edges with beaten egg white. Bring sides of each crust quarter up over peach; press edges to seal, making 3 seams.
- Place dumplings, seam sides up, in pan. Brush crusts with egg white; sprinkle with 2 teaspoons sugar. Make small slits in top of each dumpling to allow steam to escape.
- Bake for 25 to 30 minutes or until golden brown.
- Cool for at least 15 minutes before serving.
- Meanwhile, in a 1 quart saucepan, stir together 2 tablespoons sugar and the cornstarch.
- Stir in nectar. Heat to boiling, stirring constantly; boil and stir 1 to 2 minutes or until thickened. Stir in schnapps and orange peel.
- To serve, place dumplings in individual dessert dishes. Top each with 1/2 cup ice cream.
- Serve sauce over ice cream and dumplings.
Notes
High Altitude (3500-6500 ft): No change
Attribution
Recipe and photo used with permission from: Pillsbury
