Fresh Peach Dumplings Recipe

Fresh Peach Dumplings Recipe
Local peaches generally are at their best at the end of the summer. Dozens of small communities across the country where peaches thrive, even have annual celebrations that are attended by residents and that feature peaches at food booths. Peach Days in Brigham City, Utah is one of those small communities, and the annual harvest celebration – held in September – has been going on since 1904. Brigham City peaches are juicy, flavorful, and absolutely delicious, so residents have devised dozens of recipes over the years for using them up. Fresh Peach Dumplings are incredibly good, and are a cross between individual peach pies, southern peach cobbler, and moist pudding. They are, of course, served during Peach Days in Brigham City, and other celebrations around the country. Fresh Peach Dumplings are best when made with homemade pie crust, but for those who prefer, they are also excellent made with ready-rolled pie sheets.
””
In the unlikely event there are leftovers, they will still be good for a couple of days when kept refrigerated. They can be reheated in the microwave. Fresh Peach Dumplings are not diet food – and are best served warm topped with premium ice cream or real sweetened whipped cream. Even though they are an old fashioned dessert, they are fabulous and suitable for even a fancy dinner party or family celebration.

This version calls for Ground Mixed Spice, which is very commonly found in the UK and some parts of Europe. It is better than just cinnamon, although cinnamon can be substituted in this recipe. However, it’s easy to mix your own, and an easy recipe is included.

8 Servings

Pastry:
2 1/2 cups flour
1 teaspoon salt
1/4 cup shortening
3/4 cup cold butter, cut into squares

6 to 8 tablespoons ice water

Filling:
2 pounds fresh peaches, peeled and sliced
1/2 cup sugar
1 1/2 teaspoons mixed spice (recipe below if you can't find it in your grocery store)

Syrup:
2 cups water
2/3 cup sugar
4 tablespoons butter
1 tablespoon mixed spice
  1. Preheat oven to 400°.
  2. Have a 9" x 13" shallow glass casserole dish ready.
  3. Pastry: Mix the flour and salt in the food processor.
  4. Cut the butter in chunks and process with the shortening until it looks like cornmeal.
  5. Add the water and process just until it forms a ball.
  6. Divide the pastry into 8 pieces and roll out to a circle or rectangle approximately 6".
  7. Place 1/8 of the peach slices in the middle of each pastry round.
  8. Mix the 1/2 cup sugar and 1 1/2 teaspoons mixed spice and sprinkle over the peaches.
  9. Bring the pastry up around the peach mixture and scrunch it together into a packet.
  10. Place each packet into the casserole dish.
  11. Bring the syrup ingredients to a boil and stir over medium heat until the sugar is dissolved and the syrup begins to thicken, 3-5 minutes.
  12. Pour the syrup around (not on top) of the dumplings.
  13. Bake 55-60 minutes or until the dumplings are golden brown and the syrup has thickened.
  14. Serve with ice cream or real sweetened whipped cream.

Amount Per Serving
Calories 586 Calories from Fat 277
Percent Total Calories From: Fat 47% Protein 4% Carb. 49%

Nutrient Amount per Serving
Total Fat 31 g
Saturated Fat 16 g
Cholesterol 62 mg
Sodium 527 mg
Total Carbohydrate 72 g
Dietary Fiber 1 g
Sugars 29 g
Protein 5 g

Vitamin A 30% Vitamin C 13% Calcium 0% Iron 5%

British Mixed Spice

Makes about 2 1/2 tablespoons

1 teaspoon whole allspice
1 piece cinnamon stick, (1" long)
1 teaspoon whole cloves
1/4 teaspoon dried orange zest, (optional)
1/2 teaspoon whole coriander seeds
1 teaspoon freshly ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon paprika
  1. Place the allspice, cinnamon stick, cloves, orange zest, and coriander seeds in a spice grinder; grind to a fine powder.
  2. Stir in the ginger and paprika.
  3. Store in an airtight container.






RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.