|Sweet peaches with dumplings and cream topped with a sprinkling of cinnamon sugar.|
Sweet Peach Dumplings
It's stone fruit season, one of my favorites! This recipe is quick, delicious and versatile because frozen stone fruits or berries will work just as well as fresh. There is a lot of room to be creative, mix it up and make it your own. The basics of this recipe will easily become a go-to when your sweet tooth starts acting up.
(I'm working on a wheat free version of this and I'll get back to you when I've got it perfected.)
|Peaches and figs, a neighborhood foraging super score!|
- 6-8 medium sized peaches. washed and peeled.
- ¾ cups organic cane sugar
- ¾ cup water or more to thin out sugar and come half way to the top of the peaches.
- ½ teaspoon cardamon
For the dumplings
- 1 cup + 2tablespoons AP flour
- 2 teaspoons baking powder
- 1 tablespoon organic cane sugar
- 1 cup milk
For the finish
- A drizzle of heavy cream per dish
- And a sprinkle of cinnamon sugar
Let a tablespoon of butter melt in a cast iron skillet. Add peaches and water and let simmer while you mix the dumpling batter.
Just before you drop batter into the skillet on top of simmering peaches, sprinkle the cardamon on top of the peaches. Spoon about 1 or 2 tablespoons of batter per dumpling. Cover the skillet and let simmer for 15 minutes. Cool in pan for 5 minutes uncovered. Dish out and drizzle with heavy cream and a cinnamon sugar sprinkle.
|Peaches in sugar.|
|Dumplings being added to simmering, sugared peaches.|