August

August

August 22, 2013

PEACH DUMPLINGS...OH HONEY....OH BABY!

My mother used to make the best apple dumplings! I mean, the best! So, when looking at these beautiful summer peaches that were on the kitchen counter, I somehow thought perhaps they would be a good substitute for the apples in her recipe! I also had just purchased some fresh living basil! Oh honey......oh honey.....do not pass up this recipe.....simply divine!


 


PEACH DUMPLINGS

The Sugar Syrup
1 cup sugar
1 1/2 cup water
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
2 t. vanilla extract, to be added after syrup has boiled and cooled
A few sprigs of FRESH basil (yep, Basil)
 
 
 
The Pastry
2 cup flour
2 tsp. baking powder
1 tsp. salt
8 tsp. butter, cubed and very cold
½ cup buttermilk
 


Peach Filling
4 medium peaches, peeled and cut in wedges
1/3 cup sugar
1/4 cup brown sugar
1/4 t. ground cloves
1/4 t. ground cinnamon
1/4 t. nutmeg


 
Egg Wash
(Gives the dumplings a beautiful, golden brown color)
1 beaten egg



 

In a small saucepan, combine sugar, water, cinnamon, nutmeg,  ginger  and fresh basil. Bring to a boil, simmer for 2 minutes, stirring occasionally. Add vanilla. Set syrup aside.
Combine flour, baking powder and salt in a medium sized mixing bowl.
 Add the butter to the flour mixture, quickly blend with a fork to make sure each cube is covered in flour mixture and until dough resembles a cornmeal consistency.
 
Add buttermilk until just combined. If there is flour at the bottom of the bowl, add a small amount of milk.
 
On a floured cutting board, roll dough into a rectangle, 1/4″ thick. Cut into squares. The size of the squares depends on your desired serving size. This recipe will make four dumplings.
 
Sprinkle the sugar and spice mixture over the peaches and gently coat the peaches. Top each dough square with about 5 medium sliced wedges per square.
 Brush egg wash on the corners of pastry dough. Fold each corner to middle, overlapping.  Egg wash the entire outside of dumpling. Sprinkle with sugar.
 
Place dumplings in a 9” x 13” baking dish.  Pour the sugar syrup over the dumplings and
bake 375 degrees F. for 35 to 45 minutes. Oh baby, baby!!

5 comments:

  1. The peach stands are abundant here in North Carolina and I've been tempted to buy a bushel except my kitchen isn't quite together. However, your recipe makes my mouth water and I'm going out in the humidity today and buy peaches! XOXO

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    1. This recipe is amazing Susan...hope you try it and enjoy!!

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  2. I AM doing this recipe for dinner tonight. I just happen to have some buttermilk! :)
    Estelle...thank you so much for stopping by..it was nice to see you!

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  3. Well I just had to be your newest follower once I saw this peach cobbler, my fav, then the cute kitties, wow you have so many things I love all over your blog..I have to go back and take a longer look...Phyllis

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    1. Welcome Phyllis! I am thrilled you have stopped by to visit! Hope you continue to be inspired and enjoy the posts....love having a new friend!!

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