Peach Dumplings with Fuzzy Navel Sauce

Prep 25 min
Total 1 hr 10 min
Ingredients 14
Servings 4

Blanket peach filling with easy-to-use refrigerated pie crust to make these tempting dumplings. Served with peachy sauce and ice cream, they're irresistible! MORE+ LESS-

By Pillsbury Kitchens

Updated January 12, 2010

Make with

Pillsbury Pie Crust

Ingredients

Dumplings

1/4

cup sugar

tablespoon all-purpose flour

1/2

teaspoon ground cinnamon

tablespoons butter or margarine, melted

box Pillsbury™ refrigerated pie crusts, softened as directed on box

large fresh peaches, peeled, cut in half and pitted

egg white, slightly beaten

teaspoons sugar

Sauce

tablespoons sugar

teaspoons cornstarch

3/4

cup peach nectar

tablespoons peach-flavored schnapps or additional peach nectar

teaspoon grated orange peel

Serve-With

cups vanilla ice cream

Steps

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1

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In small bowl, stir together 1/4 cup sugar, the flour, cinnamon and butter; set aside.
2

Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 13-inch circle. Cut crust into quarters.
3

Place 1 peach half, cut side up, on each crust quarter. Spoon sugar mixture evenly onto peach halves. Brush crust edges with beaten egg white. Bring sides of each crust quarter up over peach; press edges to seal, making 3 seams. Place dumplings, seam sides up, in pan. Brush crusts with egg white; sprinkle with 2 teaspoons sugar. Make small slits in top of each dumpling to allow steam to escape.
4

Bake 25 to 30 minutes or until golden brown. Cool at least 15 minutes before serving.
5

Meanwhile, in 1-quart saucepan, stir together 2 tablespoons sugar and the cornstarch. Stir in nectar. Heat to boiling, stirring constantly; boil and stir 1 to 2 minutes or until thickened. Stir in schnapps and orange peel.
6

To serve, place dumplings in individual dessert dishes. Top each with 1/2 cup ice cream. Serve sauce over ice cream and dumplings.