What is better than a warm apple dumpling with a scoop of vanilla ice cream?
How about an old-fashioned peach dumpling with ice cream and peach brandy in the caramel sauce?!?!
O M G are these amazing!
Hubby loves peach pie, and I had some peaches getting very ripe on the kitchen counter Father’s Day morning.
So I decided to make him this special treat of flaky pie crust wrapped around sweet juicy fresh peaches stuffed with brown sugar, cinnamon, butter and vanilla and drizzled with a creamy, caramely, brandy infused sauce.
Is that Merv a lucky guy or what??!!
It was a great weekend, beginning with my boss winning Entrepreneur of the Year Friday evening at a gala I was so fortunate to attend with him and some of our colleagues and friends, and ending with having the kids over for Father’s Day.
Our oldest son, Jake, grilled an amazing pork tenderloin he marinated in fresh herbs and lemon, and he also brought over his homemade macaroni salad (one of hubby’s faves). Our daughter-in-law, Colleen, brought hubby more goodies – homemade apricot turnovers and homemade cinnamon swirl bread. He’ll be set for a while! And this is all after being treated out to breakfast at one of his favorite spots with our youngest son, Nick.
Unfortunately, I ended up getting some kind of nasty “crud.” It started Friday evening at the gala when my voice started going and my throat got scratchy and sore. I woke up Saturday morning with my right eye sealed shut, coughing up a storm, and absolutely no voice. I tried to take it easy, and we had to cancel Saturday evening dinner plans with friends.
I’m still feeling pretty punk, but oh well – still bucked up and prepared this yummy treat and enjoyed visiting with the family and playing Cranium and laughing way too much! Did you ever try to do a humdinger challenge with no voice?! Thank goodness whistling worked!
But back to these amazing peach dumplings…
I am the queen of improvising in recipes and had not had a chance to go to the grocery store this weekend feeling like I did, so when the recipe I found (at A Flock in the City) called for heavy cream in the sauce and I had none in the refrigerator, I decided to try substituting vanilla ice cream. Where there is a will there is a way! And I’m not sure I’d do it any other way after this!! I made a few other tweaks – using my own standby pie crust recipe, blanching and peeling the skin from the peaches, leaving out the nutmeg, and adjusting a few quantities of sugar and butter, but I really liked this recipe I found.
Hubby loved them, so I’m glad I made this treat for him. I also got him a new bird feeder – a Squirrel Buster (thanks for the recommendation Jo) and an Oriole feeder, so the birds are sure having a good time.
The squirrel however….. well – just watch this video (thanks Nick for allowing me to share!)
Old Fashioned Peach Dumplings
- 1/2 cup brown sugar
- 3 Tbsp butter
- 1/2 cup vanilla ice cream
- 1/2 cup peach brandy
- 1 tsp vanilla extract
- pinch of salt
- Bring a large pot of water to a boil, and blanch peaches for 2 minutes. Immediately remove to ice water. The skin will slip right off to peel the peaches.
- Cut peaches in half and remove pit.
- Roll out pie crust and cut into 6 squares (approx 4″ x 4″) or large enough to wrap peaches
- Place one peach half in center of each square, and fill with brown sugar and cinnamon, a dollop of butter, and a drizzle of vanilla.
- Place second half of peach on top, and wrap entire stuffed peach with dough – sealing to keep juices in.
- Place in 9 x 13 rectangular baking stone or dish.
- Prepare sauce by melting brown sugar and butter. Bring to a boil.
- Add vanilla ice cream and stir until melted and boiling again.
- Add peach brandy, and continue boiling for 2-3 minutes.
- Add vanilla and salt.
- Pour sauce into bottom of baking dish around dumplings.
- Bake at 450 degrees F for 35-40 minutes.
- Serve warm with a dollop of ice cream or whipped cream.
Hope you all had a nice weekend celebrating Fathers and families.
Cheers & Hugs,