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Peach Dumplings with Brandy Cream

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Betty Crocker Kitchens
Updated Aug 14, 2006
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Just peachy! A dumpling dessert you can serve at any occasion.

Peach Dumplings with Brandy Cream

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 13
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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
Gold Medal Flour

Instructions

  • Step 
    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).
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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