Peach Dumplings with Raspberry Sauce
Peach Dumplings with Raspberry Sauce might be just the beverage you are searching for. One portion of this dish contains roughly 3g of protein, 12g of fat, and a total of 276 calories. This recipe serves 4 and costs $1.36 per serving. 553 people were glad they tried this recipe. Head to the store and pick up ground cinnamon, granulated sugar, granulated sugar, and a few other things to make it today. It is brought to you by Chocolate Moosey. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 31%, this dish is not so outstanding. Similar recipes include Peach Dumplings with Vanilla Cream Sauce, Peach-Raspberry Bundles with Orange Custard Sauce, and Peach Dumplings.
Servings: 4
Ingredients:
1 egg white
1/4 cup + 2 teaspoons granulated sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon lemon juice
2 peaches, cut in half and pits removed (peeling optional)
9 inch pie crust
6 ounces raspberries
2 tablespoons unsalted butter, melted
1 1/2 tablespoons water
Equipment:
whisk
bowl
aluminum foil
oven
frying pan
food processor
blender
Cooking instruction summary:
Preheat the oven to 400F degrees. Line an 8x8 or 9x9 pan with foil and lightly grease the foil.In a small bowl, whisk together the 1/4 cup sugar, cinnamon, and melted butter.Roll out the pie crust into a 13 inch circle. Cut into quarters. Place one peach half,* cut side up, on top of one quarter. Spoon 1/4 of the cinnamon mixture on top. Brush the edge of the crust with egg white then bring the sides up over the peach. Press edges to seal and place in the pan. Repeat with the remaining peaches.Sprinkle 2 teaspoons sugar on top of the dumplings then cut a slit into the top of each to allow steam to escape. Bake 25 minutes or until golden brown. Cool 15 minutes before serving with raspberry sauce and ice cream.In a blender or food processor, puree the raspberries, water, sugar, and lemon juice. Strain into a bowl, pressing on the solids to extract as much liquid as possible. Pour on top of warm dumplings.
Step by step:
1. Preheat the oven to 400F degrees. Line an 8x8 or 9x9 pan with foil and lightly grease the foil.In a small bowl, whisk together the 1/4 cup sugar, cinnamon, and melted butter.
2. Roll out the pie crust into a 13 inch circle.
3. Cut into quarters.
4. Place one peach half,* cut side up, on top of one quarter. Spoon 1/4 of the cinnamon mixture on top.
5. Brush the edge of the crust with egg white then bring the sides up over the peach. Press edges to seal and place in the pan. Repeat with the remaining peaches.Sprinkle 2 teaspoons sugar on top of the dumplings then cut a slit into the top of each to allow steam to escape.
6. Bake 25 minutes or until golden brown. Cool 15 minutes before serving with raspberry sauce and ice cream.In a blender or food processor, puree the raspberries, water, sugar, and lemon juice. Strain into a bowl, pressing on the solids to extract as much liquid as possible.
7. Pour on top of warm dumplings.
Nutrition Information:
covered percent of daily need
