Monday, July 7, 2014

peach dumplings with bourbon sauce

Happy Monday, friends! Hope you all had a wonderful 4th weekend. We're still on our Pacific NW vacation right now and OMGLOVINGIT. I can't wait to tell y'all all about it!

But for now, let's discuss this ah-making, perfectly summery dessert. We wrap a peach in pie dough along with loads of brown sugar. Brush it with an egg for gorgeous brown color. The little dumplings are baked and topped with a creamy, dreamy bourbon sauce right out of the oven. Yes!

These were so good I could barely believe they were real. 

Peach Dumplings with Bourbon Sauce (from The Smitten Kitchen Cookbook)
makes 6 dumplings

you'll need:
1 pie dough (I used this recipe)
3 large peaches, cut in half and pitted
1/3 cup brown sugar
pinch of kosher salt
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
1 tablespoon unsalted butter, cut into 6 pieces and kept cold
1 large egg, beaten
4 tablespoons unsalted butter, at room temperature
3/4 cup confectioners' sugar
1 tablespoon bourbon

Roll out the pie crust to a 12x18-inch rectangle, then cut it into six 6-inch squares. Transfer the squares to the freezer to keep them cold while you make the filling.

Mix brown sugar, salt, cinnamon, and nutmeg together in a small bowl. Spoon 1 tablespoon on top of each peach (in the pit indentation). Dot the top with one of the cold butter pieces. Repeat with all the remaining peach halves.

Now you're ready to assemble the dumplings. Grab the pie dough squares from the freezer. Center each peach half, cut side up, on a pie dough square. Bring the corners up to meet each other over the center. Seal the seams together with your fingers. Repeat with the remaining peaches.

Arrange the dumplings into a buttered 13x9-inch baking dish. Transfer to the refrigerator for 30 minutes.

Preheat your oven to 375 degrees F. Brush the beaten egg over the tops and sides of the dumplings. Bake for 30-40 minutes, until each dumping is beginning to bronze on top.

While the dumplings are baking, make the bourbon sauce by combining the softened butter, sugar, and bourbon in the bowl of a stand mixer. Beat on medium speed until completely smooth.

When the dumplings come out of the oven, dollop each with a heaping spoonful of the bourbon sauce. Serve warm! Life. changed.

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  1. You're talking to me with this one! LOVE this!

  2. I've been eyeing that recipe for a while too! Looks divine and bourbon (yes!) and peaches (yes, yes!)! So glad you are enjoying your trip!!!

    1. Thanks, Maria! I would definitely recommend this recipe!!

  3. Those look amazing! Love the addition of bourbon sauce, sounds like a lovely combo :)

  4. These are so pretty! I had a ripe peach for a snack today and it was delightful! :)

    1. Thanks, Rach! Peaches in the summer are the best!

  5. This is gorgeous Marie, love peaches!

  6. That is pretty as a picture and I can just imagine how amazing it is warm and fresh from the oven! Have a great rest of your vacation, my friend!

  7. dumplings and bourbon sauce, I am sold. hope you guys are having a lovely time.

  8. Glad you're having a great time on your vacation! Love the dumplings!

  9. a few years ago I made a bruschetta that featured peaches and bourbon and we loved it...turning it into dessert is just brilliant!

  10. They can't be real. They're too good to be true... Seriously.

  11. Did you say Bourbon??? I LOVE a good Bourbon sauce - I am in!!

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