Peach Dumplings with Raspberry Sauce (Cooking for Two)

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  • 15 min prep time
  • 50 min total time
  • 6 ingredients
  • 2 servings

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

Directions

  1. 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. 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. 3 Bake 22 to 27 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
  4. 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.

Notes

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Nutrition Information

Recipe Step Photos

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