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Peach Dumplings with Fuzzy Navel Sauce

Peach Dumplings

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!



  • 1/4 cup 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 sugar


  • 2 tablespoons 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


  1. Heat oven to 400 degrees F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray.
  2. In small bowl, stir together 1/4 cup sugar, the flour, cinnamon and butter; set aside.
  3. Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 13-inch circle. Cut crust into quarters.
  4. Place 1 peach half, cut side up, on each crust quarter. Spoon sugar mixture evenly onto peach halves.
  5. Brush crust edges with beaten egg white. Bring sides of each crust quarter up over peach; press edges to seal, making 3 seams.
  6. 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.
  7. Bake for 25 to 30 minutes or until golden brown.
  8. Cool for at least 15 minutes before serving.
  9. Meanwhile, in 1-quart saucepan, stir together 2 tablespoons sugar and the cornstarch.
  10. Stir in nectar. Heat to boiling, stirring constantly; boil and stir 1 to 2 minutes or until thickened. Stir in schnapps and orange peel.
  11. To serve, place dumplings in individual dessert dishes. Top each with 1/2 cup ice cream.
  12. Serve sauce over ice cream and dumplings.

Yield: 4 servings

High Altitude (3500-6500 ft): No change

Recipe and photo credit: Pillsbury.


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