Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 1 package frozen puff pastry dough, thawed but chilled
- 1/3 cup granulated white sugar
- 1/3 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup (4 Tablespoons or 1/2 stick) chilled butter, cut into cubes
- 2 Tablespoons lemon juice
- 6 medium, ripe freestone peaches
- 1 egg beaten with 1 teaspoon water
- 2 Tablespoons sugar crystals
- Caramel sauce (see recipe link below)
Roll puff pastry to 1/8-inch thickness on a lightly floured surface. Cut into six 7-inch squares. Place squares on the prepared baking sheet and refrigerate while you prepare the peaches.
Place white sugar, brown sugar, flour, cinnamon, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse once or twice to combine. Add cold butter cubes and pulse until mixture resembles coarse meal. Pour into a shallow bowl.
Preheat oven to 375 F.
Bring a large pot of water to a rolling boil. Carefully place whole peaches in boiling water and blanch for 10 seconds. Drain and peel. Cut the peaches in half and remove the pits. Dip each half into the lemon juice, then into the sugar/flour mixture until coated. Distribute the remaining sugar/flour mixture evenly into the centers of the peach halves and press them back together into whole peaches.
Place each whole peach in the center of a puff pastry square. Dampen the edges of the squares with water, using your finger. Bring each of the 4 corners of the square up over the top of the peach and press seams to seal. The peaches should be entirely enclosed in the puff pastry.
Brush each peach dumpling with the egg water mixture and sprinkle with the sugar crystals. Prick a few holes in the top to let steam escape. Bake in preheated oven for 40 minutes, until golden brown and peaches are soft. Let rest for 20 minutes to cool.
Place 1 tablespoon of caramel sauce on each of 6 serving plates. Center the dumplings in the sauce, and drizzle with additional sauce on top.
Yield: 6 servings
• Caramel Sauce Recipe