Peach Dumplings with Raspberry Sauce

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

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Servings 4

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( 10 ) Ratings

10 Ratings

5 Stars 16%

4 Stars

3 Stars 11%

2 Stars

1 Stars

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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

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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Directions

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 290mg; 290%;
Total Carbohydrate: 71g; 71%
(Dietary Fiber 2g 2% Sugars 37g 37% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 6%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;