Peach Dumplings with Brandy Cream
Just peachy! A dumpling dessert you can serve for any occasion.
For one less thing to think about when you’re entertaining, make the sauce the day before and refrigerate it. If you want to take off the chill, gently reheat it on the low setting in your microwave or on a low stovetop setting just before serving—and stir frequently to prevent scorching.
- 2 cups Gold Medal® all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 5 tablespoons cold water
- 6 fresh peaches, peeled, cut in half and pitted
- 3 tablespoons raisins
- 3 tablespoons chopped nuts
- 2 1/2 cups packed brown sugar
- 1 1/3 cups water
- 1 egg
- 3/4 cup whipping cream
- 1/4 cup granulated sugar
- 1 tablespoon brandy or 1/2 teaspoon brandy extract
- Heat oven to 400 degrees F.
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14 x 7-inch rectangle; cut into 2 squares.
- Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
- In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
- Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
- In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.
Prep: 30 min | Start to Finish: 1 hr 10 min | Yield: 6 servings
Nutrition information: 1 Serving: Calories 1000 (Calories from Fat 395 ); Total Fat 44 g (Saturated Fat 13 g); Cholesterol 70 mg; Sodium 350 mg; Total Carbohydrate 147 g (Dietary Fiber 4 g); Protein 8 gmin C 6 %; Calcium 12 %; Iron 22 %
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: