Peach Dumplings with Fuzzy Navel Sauce
Source of Recipe
Nommie on CK
List of Ingredients
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 refrigerated pie crust
2 large fresh peaches,cut in half and pitted
1 egg white slightly beaten
2 teaspoons sugar
Sauce
2 tablespoons sugar
2 teaspoons corn starch
3/4 cup peach nectar
2 tablespoons peach-flavored schnapps or additional peach nectar
1 teaspoon grated orange peel
Serve with
2 cups vanilla ice cream
Recipe
Heat oven to 400 degrees.Line 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 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 25 to 30 minutes or until golden brown.Cool at least 15 minutes before serving.
Meanwhile,in 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 peal.
To serve,place dumplings in individual dessert dishes.Top each with 1/2 cup ice cream.Serve sauce over ice cream and dumplings.
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