What's Trending

Peach Dumplings with Fuzzy Navel Sauce

Name: Peach Dumplings with Fuzzy Navel Sauce
Prep time: 25 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1/4 cup sugar; 1 tablespoon all-purpose flour; 1/2 teaspoon ground cinnamon; 2 tablespoons butter or margarine, melted; 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 large fresh peaches, peeled, cut in half and pitted; 1 egg white, slightly beaten; 2 teaspoons sugar; 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; 2 cups vanilla ice cream

(27)

0 Questions

Save Recipe

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

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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!

By Pillsbury Kitchens

Updated Jan 12, 2010

Ingredients

Dumplings

1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
Bring sides of each crust quarter up over peach.
tip 2
If you have nectarines on hand, you can substitute them for the peaches.

Nutrition Information

590 Calories, 25g Total Fat, 6g Protein, 80g Total Carbohydrate, 47g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 590

Calories from Fat: 230

Total Fat: 25g; 39%

Saturated Fat: 13g; 66%

Trans Fat: 1/2g

Cholesterol: 50mg; 17%

Sodium: 370mg; 15%

Potassium: 340mg; 10%

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.