Try this Peach Dumplings with Fuzzy Navel Sauce recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400. Line 15 x 10 x 1 pan with foil; spray foil w/ cooking spray. In small bowl, stir together 1/4 cup sugar, the flour, cinnamon and butter; set aside.
Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 13" circle. Cut crust into quarters.
Place 1 peach half, cut side up, on each crust quarter. Spoon sugar mixture evenly onto peach halves. Brush crust edges with beaten egg white. Bring sides of each crust quarter up over peach, press edges to seal, making 3 seams. Place dumplings, seam sides up, in pan. Brush crusts with egg white; sprinkle with 2 tsp. sugar. Make small slits in top of each dumpling to allow steam to escape.
Bake 25 to 30 minutes or until golden brown. Cool at least 15 minutes before serving.
Meanwhile in 1 qt. saucepan, stir together 2 Tbsp. sugar and the cornstarch. Stir in nectar, heat to boiling, stirring constantly; boil and stir 1 to 2 minutes or until thickened. Stir in schnapps and orange peel.
To serve, place dumplings in individual dessert dishes. Top each with 1/2 cup ice cream. Serve sauce over ice cream and dumplings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 488 | ||
Calories from Fat: 234 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 44.3mg | 14 % | |
Sodium 312.4mg | 11 % | |
Potassium 460.2mg | 12 % | |
Total Carbohydrate 59.1g | 17 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 55.4g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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