Summer Peach Dumplings Recipe
Summer Peach Dumplings Recipe
Ingredients
- 1 recipe (double crust) pâte brisée ~ you can find recipe below
- 6 large ripe (but not over ripe) peaches ~ cut each peach in half and remove the pit
- 1/2 cup brown sugar
- 2 tablespoons butter
- pinch of fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fresh ground nutmeg
- pure vanilla extract
- 1 egg for egg wash
- Sanding sugar
For the sauce
- 1/2 cup brown sugar
- 2 1/2 tablespoons butter
- 1 teaspoon pure vanilla
- 1/2 cup heavy cream
- 1/4 cup pf brandy
- pinch of fine sea salt
- 1 extra tablespoon of butter (added at the end)
Directions
- Roll out the dough into a rectangle so it is about an 1/8 of an inch thick (no more than a 1/4 inch). Cut the dough into 6 squares.
- On sheet pan lay out your peach halves. Sprinkle the sugar and spices evenly over the peaches. Drizzle a few drops of vanilla onto the peaches then add a bit of the butter to the center of each peach half.
- Now take 2 halves of the peach and close them with the butter, sugar and spices inside. Hold them closed. Place the held closed peach into the center of a dough square. Pull the sides of the dough up around the peach. pinch the dough closed to seal the peach inside. Once the dough is closed, with your hand gently mold the dough so it hugs the peach and stays in shape. If you have extra dough hanging cut it off (you will gather the extra dough scraps and make leaves later). Repeat this with all of the peaches.
- Heat your oven to 450 degrees. In a baking dish that will fit comfortably all of your peaches gently place your dough covered peaches. Set the baking dish in the fridge while you make the sauce and leaves. The leaves are just cute, leave them off if you are not in the mood for the fuss.
- In a small saucepan heat the sugar and the butter. When the sugar begins to color swirl the pan to make the sugar color evenly. Be very careful…the sugar is EXTREMELY HOT. When the sugar has taken on a nice amber color add the heavy cream. With a whisk make sure all the sugar is dissolved. Add the brandy…continue to stir. Once you no longer smell alcohol turn the heat down and reduce the sauce (at a simmer) for a couple of minutes. Take the sauce off the heat once its a slightly thickened and add the vanilla, salt and the final tablespoon of butter . Combine with the whisk. You should have a smooth velvety wonderful flavored caramel sauce. This stuff is delicious even without the dumplings!
- Now gather your dough scraps and re-roll them so you can cut out leaf shapes to garnish your dumplings. You can make the leaf veins using the back of your knife. Egg wash the dumplings and attach the leaves (I made two leaves per dumpling). Next, sprinkle sanding sugar over the dumplings.
- Now you will pour the caramel sauce into the pan with the dumplings without pouring the sauce onto the dumplings themselves. This is very important!!! The sauce should go between and around but NOT over or on the dumplings.
- Bake the dumplings at 450 degrees for about 45 minutes. If they seem to be getting too dark turn the temperature down to 400 for the last 10 minutes or so. Use your judgement on that.
- Have a platter ready to move the dumplings to when you take the pan out of the oven. The dumplings will need to be moved after they rest in the pan for 5 minutes. Use a spatula to move them. They will be fragile on the bottom. The sauce will be caramelized and thick. Drizzle a little of it over the dumplings or around the sides.
- Serve while warm…with ice cream if you like.
Pate Brisee Pastry Dough Recipe
- 2 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter
- 1/3 cup cold water
Directions
In a small bowl, mix together the flour and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
Makes enough dough for 2 single crust recipes or 1 double crust recipe.
