Peach and Nectarine Dumplings
A good friend of mine, Terri, was gracious enough to pass down this family recipe and I’ve had it for as long as I can remember. The spiced syrup works so well with these sweet summer fruits.
- 1 ½ cups sugar
- 1 ½ cups water
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons unsalted butter
- 6 medium peaches and/or nectarines (any combination, unpeeled), cut into 3/8” thick slices
- 1/3 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup butter (chilled)
- ½ cup milk
For syrup: Cook first 4 ingredients in medium-heavy saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until reduced to 1 12/ cups. Remove from heat and mix in butter. Be careful not to let it burn.
For dumplings: Preheat oven to 375 degrees. Combine peaches and/or nectarines and sugar in large bowl. Mix flour, baking powder and salt in large bowl. Cut in 2/3 cup butter until course meal forms. Add milk and mix with fork until dough just holds together. Gently roll dough out on lightly floured surface to 18 x 12 inch rectangle. Cut into six 6” squares. Mound 2/3 cup fruit mixture in center of each pastry square. Fold corners of each pastry toward center, forming square package; pinch to seal.
Arrange in greased 13 x 9” baking pan, spacing about 1 inch apart. Pour syrup around sides of dumplings. Dot each with 1 tablespoon butter. Sprinkle each lightly with sugar. Bake until dumplings are golden brown, about 35 minutes.