Peach Dumplings with Brandy Cream
Ingredients for Dumplings 2 cups flour 3/4 tsp salt 2/3 cup plus 2 tb shortening 4 to 5 tb cold water 6 fresh peaches, peeled, cut in half and pitted 3 tb raisins 2 1/2 cups packed brown sugar 1 1/3 cups water Ing for Brandy Cream one egg 3/4 cup whipping cream 1/4 cup sugar tb brandy or 1/2 teaspoon brandy extract
METHOD---mix flour and salt. Cut in shortening til particles are size of small peas. Sprinkle with cold water, tablespoon at a time, tossing with fork til flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather into a ball; reserve one-third. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
Place peach half, flat side up, on each square; spoon in raisins (can add nuts). Top with peach halves. Moisten corners; bring 2 opposite corners of pastry up over peach and press together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings Bake 400 deg about 40 min, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
SERVE Serve warm Brandy Cream over dumplings.
BRANDY CREAM---whisk egg foamy. Add cream and sugar; cook/stir on med til mixture thickens and boils. Boil/stir a min; offheat stir in brandy.
DO AHEAD----make sauce day before and refrigerate; gently reheat just before serving---stir frequently to prevent scorching.