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Thursday, July 16, 2015

Peach Dumplings

It's the start of peach season here in Southern Illinois so the kitchen will be filled with many delicious peach recipes and we will also be enjoying peaches simply eaten in the raw. Either way they are both so delicious. When our children were younger we were blessed to live in a house where we had a peach tree and 2 cherry trees in the yard. We would always enjoy the bounty we would get off these trees. The delicious goodies and oh my wonderful freshness of the fruit we simply fell in love with. That is why each season we head to the orchards to see what we can get so we can enjoy that same goodness of yester year. I share with you today a delicious recipe of peach dumplings. I hope you enjoy

Peach Dumplings

Pastry for 9" two-crust pie
4 3" to 3-1/2" peaches (Peel, halve and remove seed)

Filling:1/3 to 1/2 Cup sugar, depending on the sweetness of peaches
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 Tablespoon butter
Syrup:2/3 to 3/4 Cup sugar
1-1/2 Cup water
2 Tablespoons butter
1/2 teaspoon cinnamon
Preheat oven to 425 degrees. Divide pastry into 4 parts and roll out into 7" squares. Boil syrup for 3 minutes. Place peach on each square of pastry. Fill with filling mixture and dot with butter.

                  Bring opposite corners of pastry up over peaches, overlap, moisten and seal. Lift carefully and place evenly spaced in a 9x9 baking dish. Pour hot syrup around dumplings.

Bake immediately for 40 to 45 minutes or until crust is nicely browned and peaches are tender when pierced with fork or toothpick. Serve warm with the syrup and cream

recipe source from one of our local orchards

shared at
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