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
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.