1
can (16 oz) peach halves in light syrup, drained, liquid reserved
1
egg white, slightly beaten
1
tablespoon sugar
1/2
cup red raspberry preserves
1/4
teaspoon almond extract
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Steps
1
Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters.
2
Divide peaches evenly onto crust 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 ungreased 8-inch square or 12x8-inch (2-quart) glass baking dish. Brush with egg white; sprinkle with sugar.
3
Bake 22 to 32 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
4
In 1-quart saucepan, heat preserves and almond extract over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.
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