Peach dumplings

1 servings

Ingredients

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Directions

From the August 1986 Bon Appetit "Cooking Class" with Cindy Pawlycn.

This recipe is pictured on page 47, and explained on pages 56, 57, and 92. This is a delightful turnover style desert, not at all what one expects when one hears the word "Dumpling". There are three parts to this dumpling, a crust, a delightful filling and syrup, and an orange custard that the dumpling floats in. All in all, this is a bit of a bother, but all in all, it is more than worth it. 1½ cups water, ½ tsp Cinnamon, 3 TBSP unsalted butter, ¾ cup unsalted butter, 6 medium peaches (unpeeled), cut into ⅜ inch slices, 2 cups all purpose flour, ¼ tsp salt, 4 egg yolks at room temperature, 1 cup whipping cream, ¼ cup fresh orange juice, and 1 TBSP grated orange peel. INGREDIENT LIST 2 ⅓ cups sugar, ¼ tsp freshly ground nutmeg, ⅔ cup unsalted butter, 2 tsp baking powder, ⅚ cup milk, INSTRUCTIONS

Let's start with the orange custard sauce. This can be made a day ahead and refrigerated. Whisk together: 4 egg yolks at room temperature, and ½ cup sugar in a medium bowl. In a heavy skillet, scald: ⅓ cup milk, and 1 cup whipping cream stirring frequently.

Gradually stir in the yolk/sugar mixture. Mix in: ¼ cup fresh orange juice, and 1 TBSP grated orange peel. Transfer the mixture to the top of a double boiler set over simmering water. Whisk until the custard is well thickened and leaves path on back of spoon when finger is drawn across, about 15 minutes. Cool. Refrigerate until well chilled. (Can be prepared 1 day ahead.) Now that the custard is made, we can start on the rest of the dumpling. Preheat the oven to 375 degrees. Now let's make the syrup. Mix together : 1 ½ cups water, 1 ½ cups sugar, ¼ tsp Cinnamon, and ¼ tsp freshly ground nutmeg in a medium heavy saucepan over low heat. Swirl the pan occasionally until the sugar disolves. Increase the heat and boil until the liquid is reduced to 1 ½ cups. Remove from heat and add: 3 TBSP unsalted butter. Let's do the dumplings filling. Combine: 6 medium peaches (unpeeled), cut into ⅜ inch slices, ⅓ cup sugar, and a pinch of cinnamon in a large bowl and set aside. You may want to stir this from time to time. And now for the dumplings themselves.

Mix together: 2 cups all purpose flour, 2 tsp baking powder, and ¼ tsp salt in a large bowl. Then cut in: ⅔ cup well chilled unsalted butter until the mixture resembles coarse meal. Then mix in: ½ cup milk until the mixture just holds together. Gently roll out the dough on a lightly floured surface until it is a 12 x 18 inch rectangle.

Cut this into six 6 inch squares. Place ⅔ cup of the peach filling in the middle of each square of dough, and then fold the corners to the center, mostly covering the filling. Pinch the center where the folds of dough meet to seal the dumpling together. Place the dumplings on a 11 x 17 inch baking pan, about 1 inch apart. Pour the syrup around the sides of the dumplings. Dot each dumpling with: 1 TBSP unsalted butter. Sprinkle lightly with sugar. Bake until the dumplings are golden brown, about 35 minutes. Allow them to cool slightly. Spoon the sauce (or custard) onto plates. Top with dumplings and serve warm.

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