Cook Time: 40 minutes
Total Time: one hour
Ingredients:
one 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 (four Tablespoons or 1/2 stick) chilled butter, cut in to cubes
two Tablespoons lemon juice
6 medium, ripe freestone peaches
one egg beaten with one teaspoon water
two Tablespoons sugar crystals
Caramel sauce (see recipe link below)
Preparation:
Line a baking sheet with Silpat baking liners or parchment paper.
Place white sugar, brown sugar, flour, cinnamon, & nutmeg in the bowl of a food processor fitted with the metal blade. Pulse one time or two times to combine. Add chilled butter cubes & pulse until mixture resembles coarse meal. Pour in to a shallow bowl.
Roll puff pastry to 1/8-inch thickness on a lightly floured surface. Cut in to six 7-inch squares. Place squares on the prepared baking sheet & refrigerate while you prepare the peaches.
Preheat oven to 375 F.
Bring a giant pot of water to a rolling boil. Carefully place whole peaches in boiling water & blanch for ten seconds. Drain & peel. Cut the peaches in half & remove the pits. Dip each half in to the lemon juice, then in to the sugar/flour mixture until coated. Distribute the remaining sugar/flour mixture evenly in to the centers of the peach halves & press them back together in to whole peaches.
Place each whole peach in the midst of a puff pastry square. Dampen the edges of the squares with water, using your finger. Bring each of the four corners of the square up over the top of the peach & press seams to seal. The peaches ought to be entirely enclosed in the puff pastry.
Brush each peach dumpling with the egg water mixture & 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 & peaches are soft. Let rest for twenty minutes to icy.
Place one tablespoon of caramel sauce on each of 6 serving plates. Middle the dumplings in the sauce, & drizzle with additional sauce on top.
Yield: 6 servings
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