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Peach Dumplings with Fuzzy Navel Sauce

(27)

8 reviews

25 min prep time
1 hr 10 min total time
14 ingredients
4 servings

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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!

Ingredients

Dumplings

1/4: cup sugar

1: tablespoon all-purpose flour

1/2: teaspoon ground cinnamon

2: tablespoons butter or margarine, melted

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

2: large fresh peaches, peeled, cut in half and pitted

1: egg white, slightly beaten

2: teaspoons sugar

Sauce

2: tablespoons sugar

2: teaspoons cornstarch

3/4: cup peach nectar

2: tablespoons peach-flavored schnapps or additional peach nectar

1: teaspoon grated orange peel

Serve-With

2: cups vanilla ice cream

Steps

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.

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.

Expert Tips

Bring sides of each crust quarter up over peach.

If you have nectarines on hand, you can substitute them for the peaches.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 13g 66% Trans Fat 1/2g
Cholesterol: 50mg; 17%
Sodium: 370mg; 15%
Total Carbohydrate: 80g; 27%
Dietary Fiber 2g 9% Sugars 47g
Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 10%; 10%
Calcium: 10%; 10%
Iron: 2%; 2%

Exchanges:

2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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