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Name: Peaches and Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Baking soda; 1/4 ts Cinnamon; 1/2 ts Ginger; 4 c Peaches Ripe, sliced and; 1 c All-purpose flour; 1 1/2 ts Baking Powder; 1/4 ts Salt; 1 c Fresh Blackberries Or; Crème Fraîche; 1 c Sugar plus 2 tsp; 1 lg Egg separated; 1/2 c ? Plus 2 Tb; 1 tb Butter melted; Sprigs Mint

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INGREDIENTS

1/2 ts Baking soda
1/4 ts Cinnamon
1/2 ts Ginger
4 c Peaches ; Ripe, sliced and
GARNISH
1 c All-purpose flour
1 1/2 ts Baking Powder
1/4 ts Salt
1 c Fresh Blackberries ; Or
Crème Fraîche
1 c Sugar ; plus 2 tsp
1 lg Egg ; separated
1/2 c ? ; Plus 2 Tb
1 tb Butter ; melted
Sprigs Mint

Servings

INSTRUCTIONS

Sift flour, 2 teaspoons sugar, baking powder, soda and salt together into a bowl. In a separate bowl, mix the egg yolk, buttermilk and butter together. Quickly stir into flour mixture just to combine. Beat egg white to soft peaks and fold into batter. Set aside. In a 4 quart Dutch Oven or other non-reactive pan with a lid, add 2 cups water, the remaining 1 cup sugar, cinnamon and ginger and bring to a boil. Add fruit and simmer for 3 minutes. Do not overcook the fruit. Drop the dumpling batter by spoonfuls into simmering fruit. Cover and cook for 8 to 10 minutes until dumplings are firm. Serve warm with a dollop of creme fraiche and a sprig of mint. Yield: 4 - 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9732 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 06:43:09 -0400 From: Bill Spalding NOTES : show: 10/2

NOTES

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Peaches and Dumplings

1/2 ts Baking soda
1/4 ts Cinnamon
1/2 ts Ginger
4 c Peaches Ripe, sliced and
 GARNISH
1 c All-purpose flour
1 1/2 ts Baking Powder
1/4 ts Salt
1 c Fresh Blackberries Or
 Crème Fraîche
1 c Sugar plus 2 tsp
1 lg Egg separated
1/2 c ? Plus 2 Tb
1 tb Butter melted
 Sprigs Mint

Sift flour, 2 teaspoons sugar, baking powder, soda and salt together into a  bowl. In a separate bowl, mix the egg yolk, buttermilk and butter together.  Quickly stir into flour mixture just to combine. Beat egg white to soft  peaks and fold into batter. Set aside.    In a 4 quart Dutch Oven or other non-reactive pan with a lid, add 2 cups  water, the remaining 1 cup sugar, cinnamon and ginger and bring to a boil.  Add fruit and simmer for 3 minutes. Do not overcook the fruit.    Drop the dumpling batter by spoonfuls into simmering fruit. Cover and cook  for 8 to 10 minutes until dumplings are firm. Serve warm with a dollop of  creme fraiche and a sprig of mint.    Yield: 4 - 6 servings          Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved  Recipe By     : COOKING RIGHT SHOW #CR9732    Posted to EAT-L Digest 24 October 96    Date:    Fri, 25 Oct 1996 06:43:09 -0400    From:    Bill Spalding <billspa@ICANECT.NET>    NOTES : show: 10/2

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Nutrition

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Serving Size: 1 Serving (1622g)
Recipe Makes: 1

Calories: 3253
Calories from Fat: 180 (6%)

Amt Per Serving		% DV

	Total Fat 20g	27 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 2.6g
Cholesterol 242mg		74 %
Sodium 2915.6mg		101 %
Potassium 1675mg		44 %
Total Carbohydrate 769.8g		226 %
	Dietary Fiber 21.4g	86 %
	Sugars, other 748.4g
Protein 26.7g		38 %
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.

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Calories per serving: 3253

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