A perfectly ripe peach, lightly coated with a cinnamon-sugar glaze, is wrapped in a tender flaky piece of pastry and nestled in deep rich caramel sauce.
- 3/4 teaspoon cinnamon
- 1/3 cup plus 2 tablespoons sugar
- 1/3 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, chilled
- 1 batch of sweet pastry dough
- 6 medium, ripe peaches
- 2 tablespoons lemon juice
- 1 egg beaten with 1 teaspoon water
- caramel sauce (see below)
Method: Combine the cinnamon, 1/3 cup of sugar, brown sugar, and flour. With a food processor mix in the butter until it resembles coarse meal.
Roll out the chilled pastry dough on a lightly floured surface to a 1/8-inch thickness. Cut the dough into six 7-in squares. Place on a baking sheet and refrigerate.
Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach haves with the remaining cinnamon mixture in the cavity.
Preheat oven to 375 F. Remove baking sheet from refrigerator. Place a peach in the center of each dough square. Paint the edges of the dough with cold water. Bring the points of the squares together at the top and pinch the seams together to seal. Paint the dumplings with the beaten egg. Sprinkle with 2 tablespoons of sugar. Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from baking sheet and allow to cool for 20 minutes.
To serve, spoon some of the sauce onto each serving plate, place dumpling in the center, and drizzle the sauce on top. Vanilla ice cream optional.
- 3/4 cup of sugar
- 1/4 cup of water
- 3/4 cup of heavy cream
- 1 teaspoon lemon juice
Method: The caramel sauce can be made ahead of time. Fill a large bowl with ice water. Place the sugar and water in a heavy-bottomed saucepan. Place over low heat and swirl the pan until the temperature reaches 234 F on a candy thermometer or the sugar looks sticky and forms large bubbles. Uncover the pan and continue cooking and swirling for several minutes until the sugar turns a light brown. Continue cooking for a few more seconds if you like a darker caramel. If it begins to burn, place the bottom of the saucepan immediately in the ice water. Remove from heat and carefully pour in the heavy cream. The sauce will foam up considerably. When the foaming subsides, add the lemon juice and stir the sauce until smooth. Keep the sauce warm or reheat when ready to serve.