A Peek Inside the Parsonage

As promised on Monday’s post, here are the videos demonstrating how to make Peach Dumplings and a Custard Sauce.  The recipe will follow the videos, as well as step by step pictures and a picture of the finished product!

Remove the stone

Keep the peach in tact, if possible.
Roll peach in sugar mixture and wrap dough around peach, bringing it up to the top.

Bake at 350 for 30 minutes.  Brush with water/sugar mixture and bake another 10 minutes.

Dumpling without sauce…but why?
That’s better!  How comforting; how delicious!

2 Pie crusts
8 large ripe peaches
1/4 cup firmly packed light brown sugar
1 tsp flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup water
1 Tbl granulated sugar

1.  Prepare pie crusts.  Divide into 8 pieces.  On floured board, roll out each piece into a 7 inch circle.  cover with plastic wrap until ready to use.
2.  Wash peaches; dry carefully.  With small knife, cut unpeeled peach vertically down one side.  Pull out seed, keeping peach halves attached on other side, if possible.  Repeat with all peaches.  Peel peaches, if desired.
3.  Heat oven to 400 degrees.  Grease 13x 9 inch pan.  In soup plate or pie plate, combine brown sugar, flour, cinnamon, and nutmeg.
4.  Roll one peach in brown sugar mixture and sprinkle some of mixture into center.  Place peach in center of pastry circle.  Bring pastry up around peach and pinch together at top to form dumpling.  Trim off and reserve excess pastry.  Place peaches in greased pan.  Press together reserved pastry scraps; roll out.  Cut out 8 rounds with 1 inch cookie cutter (or melon baller).
5.  In small bowl, combine water and granulated sugar.  Brush over pastry-wrapped peaches.  Press pastry round on top of each peach to cover opening.  Brush with sugar-water mixture.  Sprinkle with any remaining brown-sugar mixture.
6.  Bake dumplings 30 minutes.  Brush with sugar-water mixture.  Bake 10 to 15 minutes longer or until pastry is golden brown and peach feels tender when pierced with a toothpick.  Cool dumplings in pan on wire rack for 20 minutes.
Meanwhile, prepare Custard sauce, if desire.

Custard Sauce
1/4 cup sugar
1 tbl cornstarch
1/4 tsp salt
2 cups milk
1 cup half and half
 3 large eggs
2 tsp vanilla extract

1.  In 3-quart saucepan, combine sugar, cornstarch, and salt.  Stir in milk and half and half until blended.  Cook over medium heat, stirring constantly, until thickened and boiling.  Remove from heat.
2.  In small bowl, beat eggs until frothy; gradually beat in half of the hot milk mixture.  Then beat egg mixture into remaining hot milk mixture in saucepan.  Cook over low heat, stirring constantly, until slightly thickened.  Do no boil!
3.  Remove custard from heat.  Fold in vanilla.  Serve warm or cover surface with plastic wrap and refrigerate.  Stir before serving.

Is this a recipe you would try?  You could simplify it by purchasing a pre-made crust or puff pastry (in the freezer section), then serve the dumplings with ice cream. 

From my parsonage windows,

2 thoughts on “A Peek Inside the Parsonage”

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