Theyre my new favorite summer dessert.
That is until my mother discovered a shortcut recipe that used canned crescent rolls and a can of soda.
These days, I lean less cloying and more balanced in my dessert choices.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
I love the idea of dumplings all year long, and peaches are the obvious candidate.
Its my new summer favorite!
Freestone peaches are easier for this recipe, but any kind will do, including yellow or white peaches.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Nectarines work equally well, as do plums, which add a tarter flavor, depending on the variety.
Use a 9x13-inch pan and double the ingredients, using both puff pastry sheets in a standard package.
The cooking time will remain the same.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Even if everyone wants two, it’s possible for you to serve nine people with a double recipe.
It should still be cold but you should be able to easily unfold it.
Youll find peach nectar sold in 12-ounce cans at the grocery store.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Use the remaining juice to make a cocktail, or combine with sparkling water for a tasty sip.
If you cant find peach nectar or juice, simply substitute for water.
Place in the preheating oven until the butter melts, 3 to 4 minutes.
Remove from the oven and carefully tilt the pan so the bottom and halfway up the sides are greased.
Add the brown sugar and stir until it is melty.
Its OK if the mixture looks separated and grainy.
If desired, peel the peaches.
Slice into 1-inch thick slices.
Depending on the size of your peaches, you will likely get 6 to 8 slices per peach.
Unfold the puff pastry and cut it into 9 equal squares/rectangles.
Wet a pastry brush or your finger with water and paint the outside 1/2 inch of the square.
Press the edges of the pastry together to seal.
Add the dumpling to the pan, spooning sauce over the top.
The sealed edge goes upward.
Repeat with the remaining dumplings, spacing them evenly in the pan.
If you have leftover peach slices, dice and scatter them in between the dumplings.
Pour the nectar or juice into the corners of the pan, avoiding the tops of the dumplings.
The liquid should reach about halfway up the dumplings, so only use as much as you need.
The dumplings will likely open to reveal the peach slices inside, and thats okay!
Let cool for 5 to 10 minutes before serving warm, topped with any extra sauce.
Reheat gently in the oven or microwave.
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