Peach Dumpling With Vanilla Cream Sauce
Credit: google images
Ingredients for peach dumplings;
1-3/4 cups all-purpose flour, sifted
1 teaspoon salt
1/2 cup butter
1 egg yolk
3 tablespoons water
1 tablespoon lemon juice
2 tablespoons white granulated sugar
1/2 teaspoon cinnamon
6 peach halves, fresh or canned, drained (reserve juice)
3/4 cup white granulated sugar and 2/3 cup water *
Step 1...Mix the 1-3/4 cup flour and salt thoroughly. Mix in butter with pastry blender or fork.
Step 2...Mix the egg yolk, 3 tablespoons water and lemon juice together. Now mix lightly into the flour mixture with a fork. Roll this dough on a lightly floured surface into a 12 x 18 rectangle. cut into six 6 inch squares.
Step 3...Mix 2 tablespoons sugar and cinnamon. Roll the peach halves in this mixture and place hollow side down, in the center of each 6 inch pastry square. Bring the corners together over the peach. Moisten with a little water and seal.
Step 4...Place the peach dumplings in a greased 8 x 8 x 2 inch baking pan, leaving a space between dumplings.
Step 5...Heat 3/4 cup sugar and 3 tablespoons water to boiling. Pour over dumplings. Bake in a preheated 425 degree oven for about 40 minutes, or until browned lightly.
* Three-fourths cup syrup drained from canned peaches can be used in place of sugar and water. Just heat to boiling before pouring over dumplings.
Vanilla Cream Sauce:
4 egg yolks, lightly beaten
1/2 c. sugar
2 c. cold milk
1 tsp. vanilla extract
While the dumplings are poaching, make the vanilla cream sauce. Beat the egg yolks and sugar together with a wire whisk or a rotary or electric beater for 3 or 4 minutes, or until the yolks are thick and pale yellow. Bring 2 cups of cold milk to a boil in a heavy 2 to 3-quart saucepan and then, beating constantly with a whisk, pour the milk in a thin stream over the yolks. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a spoon, until the sauce is thick enough to coat the spoon lightly. Do not let the sauce come to a boil or it may curdle. Remove the pan from the heat and stir in the vanilla.
To serve, arrange the dumplings, on a heated platter or individual serving plates and spoon the vanilla cream sauce over them.
Makes 6 servings.