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Peach Dumplings with Brandy Cream
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Peach dumpling delight for any celebration!
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 400°F. In a medium bowl, combine flour and salt. Add shortening and mix until the particles are the size of small peas. Gradually sprinkle in cold water, 1 tablespoon at a time, while tossing with a fork until the dough is moistened and almost cleans the side of the bowl (add 1 to 2 teaspoons more water if needed).
  • Form the pastry into a ball and set aside one-third of it. Flatten the remaining pastry into a round shape on a lightly floured surface. Roll it out with a floured rolling pin into a 14-inch square, then cut it into 4 smaller squares. Roll the reserved pastry into a 14x7-inch rectangle and cut it into 2 squares.
  • Place a peach half, flat side up, on each square. Combine raisins and nuts in a small bowl, then spoon the mixture into the center of each peach half. Top with the remaining peach halves. Moisten the corners of the pastry square, then fold 2 opposite corners over the peach and press them together. Fold in the sides of the remaining corners, then bring them up over the peach and press together. Transfer the assembled dumplings into an ungreased 13x9-inch pan.
  • In a 2-quart saucepan, bring brown sugar and 1 1/3 cups water to a boil, stirring occasionally until the sugar is fully dissolved. Gently pour the mixture around the dumplings.
  • Bake for approximately 40 minutes, basting the dumplings with syrup in the pan 5 minutes before they are finished, until the pastry is golden brown and the peaches are soft.
  • In a 2-quart saucepan, whisk the egg until foamy. Pour in the whipping cream and granulated sugar. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Let it boil for 1 minute while stirring. Remove from heat and mix in the brandy. Serve the warm sauce over dumplings.

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