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Peach Dumplings with Brandy Cream

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Peach Dumplings with Brandy Cream
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 6
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Just peachy! A dumpling dessert you can serve at any occasion.
By Betty Crocker Kitchens
Updated Aug 14, 2006

Ingredients

Dumplings

  • 2 cups Gold Medal™ all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 5 tablespoons cold water
  • 6 fresh peaches, peeled, cut in half and pitted
  • 3 tablespoons raisins
  • 3 tablespoons chopped nuts
  • 2 1/2 cups packed brown sugar
  • 1 1/3 cups water

Brandy Cream

  • 1 egg
  • 3/4 cup whipping cream
  • 1/4 cup granulated sugar
  • 1 tablespoon brandy or 1/2 teaspoon brandy extract
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
  • 3
    Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
  • 4
    In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
  • 5
    Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
  • 6
    In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.

Tips from the Betty Crocker Kitchens

  • tip 1
    For one less thing to think about when you’re entertaining, make the sauce the day before and refrigerate it. If you want to take off the chill, gently reheat it on the low setting in your microwave or on a low stovetop setting just before serving—and stir frequently to prevent scorching.
  • tip 2
    Chopped pecans and walnuts are often available at your grocery store, and they are great to have on hand when you need to throw them into a cookie dough or quick dessert.

Nutrition

1000 Calories, 44 g Total Fat, 8 g Protein, 147 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
1000
Calories from Fat
395
Total Fat
44 g
Saturated Fat
13 g
Cholesterol
70 mg
Sodium
350 mg
Potassium
670 mg
Total Carbohydrate
147 g
Dietary Fiber
4 g
Protein
8 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
12%
12%
Iron
22%
22%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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