Peach Dumplings with Raspberry Sauce (Cooking for Two)

Peaches and raspberries pair perfectly in individual tarts served right out of the oven.

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Servings 2

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5 Ratings

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ingredients 6
Prep Time 15 min
Total Time 50 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

3/4: cup peach halves in light syrup, drained, liquid reserved (from 15-oz can)

1: egg white, slightly beaten

2: teaspoons sugar

1/4: cup red raspberry preserves

1/8: teaspoon almond extract

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Directions

1 Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters. Wrap 2 quarters of pie crust tightly in food safe plastic wrap and refrigerate for future use.
2 Divide peaches evenly onto remaining two quarters. Brush crust edges lightly with reserved peach liquid. Bring sides of each crust quarter up over peaches; press edges to seal, making 3 seams. Place seam side up in greased 8-inch square glass baking dish. Brush with egg white; sprinkle with sugar.
3 Bake 22 to 27 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
4 In small microwaveable bowl, heat preserves and almond extract on High 20 to 30 seconds, stirring occasionally, until warm. Serve warm dumplings with sauce.