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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 9×9 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.

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