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!!