Peach Dumplings With Fuzzy Navel Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great recipe to make use of all those fresh peaches in the fall. Picture and recipe from Fall Baking Ingredients:
dumplings |
1/4 c sugar |
1 tbl flour |
1/2 tsp cinnamon |
2 tbl butter, melted |
1 refrigerated pie crust, softened |
2 large fresh peaches, peeled, cut in half and pitted |
1 egg white |
2 tsp sugar |
sauce |
2 tbl sugar |
2 tsp cornstarch |
3/4 c peach nectar |
2 t peach schnapps or additional peach nectar |
1 tsp grated orange peel |
Directions:
1. Dumplings
2. 400 oven Line a 15x10x1 pan with foil, spray foil with cooking spray
3. In a small bowl, stir together 1/4 c sugar, flour, cinnamon and butter; set aside
4. Unroll pie crust on a lightly floured surface
5. Roll into a 13 inch circle and cut into quarters
6. Place 1 peach half, cut side up on each quarter
7. Spoon sugar mixture evenly over each peach
8. Brush the edges of of each crust with beaten egg white
9. Bring sides of each crust wuarter over peach; press edges together to seal, making three seams
10. Place dumplings seam side up in pan
11. Brush crusts with egg white; sprinkle with 2 tsp of sugar
12. Make small slits in crust to allow steam to escape
13. Bake 20 - 30 minutes or until golden brown''Cool at least 15 minutes before serving
14. Sauce
15. In a 1 quart saucepan, stir together 2 Tbl sugar and the cornstarch
16. Stir in nectar
17. Heat to boiling, stirring constantly; boil and stir 1 to 2 minutes or until thickened
18. Stir in schnapps and orange peel
19. To serve place dumplings in individual dessert dishes
20. Top each with 1/2 cup vanilla ice cream and top with saucer
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