Peach Dumplings with Bourbon

Ingredients

• Pie crust, page 73.

Filling:

• 3 large peaches

• 1⁄3 cup brown sugar

• Pinch of salt

• 1⁄4 tsp ground cinnamon

• Pinch of ground nutmeg

• 1 tbsp butter, cold, cut into six pieces

• 1 egg, for glaze

• 1 tsp water

Bourbon Hard Sauce:

• 4 tbsp butter, room temperature

• 3⁄4 cup confectioners’ sugar

Directions

1. Preheat oven to 375°F (190°C).

2. Roll crust to a large 12x18 rectangle, and divide into six 6-inch squares. Transfer to a parchment-lined baking sheet.

3. Halve peaches and remove pits.

4. Mix brown sugar, salt, cinnamon, and nutmeg in a small bowl. Spoon 1 tablespoon of the mixture onto the cut side of each peach, smoothing as much as you can into the center where the pit was. Dot the top of each piece with a small piece of cold butter.

5. Center each peach half into the center of the pastry squares, and bring the corners of each square up to meet each other over the center. Pinch the seams together to seal.

6. Arrange dumplings in a buttered 9x13 inch baking dish and chill for 30 minutes.

7. Whisk egg together with water to form a glaze. Brush glaze over exposed tops and sides of each dumpling.

8. Bake for 30 to 40 minutes, until pastry is golden brown.

9. Meanwhile, beat room temperature butter, confectioners’ sugar, and bourbon together until smooth.

10. Dollop each warm pastry with a heaping spoonful of sauce, and serve pastries while warm.