If there is one dessert you need to try it’s this one. It’s peaches to perfection! I happen to loves peaches simply sliced off the pit, nothing added. But when you fill it with a mixture of brown sugar and butter and wrap it in a wonderful puff pastry, then top it with an amazing bourbon sauce… you have the best dessert ever! The crust is warm and crunchy, the sauce is melting over the dumpling, and a caramel goodness is oozing out of the dough. It’s so good! I credit another blogger Deb Perlman of Smitten Kitchen with this recipe. I used premade dough, only Dufour, but it’s not hard to make your own. Enjoy! Let me know what you think.
• 3 large peaches
• 1/3 cup (65 grams) light or dark brown sugar
• Pinch of salt
• 1/4 teaspoon ground cinnamon
• Few fresh gratings of nutmeg, or a pinch of ground
• 1 tablespoon butter, cut into 6 pieces, kept cold
• 1 large egg, for glaze
• 4 tablespoons (55 grams or 1/2 stick) butter, at room temperature
• 3/4 cup (95 grams) confectioners’ sugar
• 1 tablespoon bourbon
• Dufour pastry dough or make your own!
• Roll pastry dough to a 12″x18″ rectangle, and divide into six 6-inch squares. If dough gets too soft or warm while you’re rolling it, continue to the square stage, but then transfer the squares to a parchment-lined baking sheet and chill them in the freezer for a couple minutes, until they firm up again.
• Halve peaches, and remove pits. Scoop a little but extra out of the pit so that there is more room to pack the filling.
• Mix brown sugar, salt, cinnamon, and nutmeg together in a little dish.
• Spoon 1 lightly packed tablespoon on top of each peach, smooshing as much of the sugar mixture as you can into the center.
• Dot the top of each with a piece of the cold butter.
• Center a peach half, cut side up, in your first pastry square. Bring corners up to meet each other over the center (if it feels tight, or as if you’re short of dough, make sure that the dough underneath is flush with the peach curve; it tends to get slack) and seal the seams together, pinching with your fingertips.
• Arrange peach dumplings in a buttered 9″x13″ baking dish, and chill for 30 minutes.
• Meanwhile, preheat your oven to 375 degrees.
• Whisk egg together with 1 teaspoon water to form a glaze.
• Brush glaze over the tops and exposed sides of dumplings.
• Bake for 30 to 40 minutes, until pastries are puffed and bronzed on top.
• While baking, make the sauce. Beat softened butter, confectioners’ sugar, and bourbon until smooth.
• Scrape into serving dish. When pastries come out of oven, dollop each with a heaping spoonful of the sauce, and serve pastries with the sauce melting over the sides.