Best 9 Peach Dumplings With Brandy Cream Recipes

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Peach dumplings with brandy cream is a classic comfort food dish that is perfect for any occasion. The combination of sweet peaches, flaky dumplings, and boozy cream sauce makes this dish a real crowd-pleaser. Whether you are serving it for a special occasion or just as a weeknight dessert, these dumplings are sure to be a hit. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable dish that will surely be a family favorite.

Here are our top 9 tried and tested recipes!

PEACH DUMPLINGS WITH BRANDY CREAM



Peach Dumplings with Brandy Cream image

Just peachy! A dumpling dessert you can serve at any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 6

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
3/4 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
6 fresh peaches, peeled, cut in half and pitted
3 tablespoons raisins
3 tablespoons chopped nuts
2 1/2 cups packed brown sugar
1 1/3 cups water
1 egg
3/4 cup whipping cream
1/4 cup granulated sugar
1 tablespoon brandy or 1/2 teaspoon brandy extract

Steps:

  • Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
  • Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
  • In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
  • Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
  • In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.

Nutrition Facts : Calories 1000, Carbohydrate 147 g, Cholesterol 70 mg, Fiber 4 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg

OLD FASHIONED SUMMER PEACH DUMPLINGS RECIPE - (4.2/5)



Old Fashioned Summer Peach Dumplings Recipe - (4.2/5) image

Provided by á-46991

Number Of Ingredients 18

SAUCE:
Pie crust dough, enough for two crusts, either purchase or make from scratch
6 large ripe (but not over ripe) peaches ~ cut each peach in half and remove the pit
1/2 cup brown sugar
2 tablespoons butter
Pinch of fine sea salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
Pure vanilla extract
1 egg for egg wash
Sanding sugar
1/2 cup brown sugar
2 1/2 tablespoons butter
1 teaspoon pure vanilla
1/2 cup heavy cream
1/4 cup pf brandy
Pinch of fine sea salt
1 extra tablespoon of butter (added at the end)

Steps:

  • Roll out the dough into a rectangle so it is about an 1/8 of an inch thick (no more than a 1/4 inch). Cut the dough into 6 squares. On sheet pan lay out your peach halves. If you'd like, you can peel the peaches, but it is not necessary. Sprinkle the sugar and spices evenly over the peaches. Drizzle a few drops of vanilla onto the peaches then add a bit of the butter to the center of each peach half. Now take 2 halves of the peach and close them with the butter, sugar and spices inside. Hold them closed. Place the held closed peach into the center of a dough square. Pull the sides of the dough up around the peach. pinch the dough closed to seal the peach inside. Once the dough is closed, with your hand gently mold the dough so it hugs the peach and stays in shape. If you have extra dough hanging cut it off (you will gather the extra dough scraps and make leaves later). Repeat this with all of the peaches. Heat your oven to 450 degrees. In a baking dish that will fit comfortably all of your peaches gently place your dough covered peaches. Set the baking dish in the fridge while you make the sauce and leaves. The leaves are just cute, leave them off if you are not in the mood for the fuss. In a small saucepan heat the sugar and the butter. When the sugar begins to color swirl the pan to make the sugar color evenly. Be very careful...the sugar is EXTREMELY HOT. This should not be done by, or with, children!!!! When the sugar has taken on a nice amber color add the heavy cream. With a whisk make sure all the sugar is dissolved. Add the brandy, continue to stir. Once you no longer smell alcohol turn the heat down and reduce the sauce (at a simmer) for a couple of minutes. Take the sauce off the heat once its a slightly thickened and add the vanilla, salt and the final tablespoon of butter . Combine with the whisk. You should have a smooth velvety wonderful flavored caramel sauce. This stuff is delicious even without the dumplings!!!!! Now gather your dough scraps and re-roll them so you can cut out leaf shapes to garnish your dumplings. You can make the leaf veins using the back of your knife. Egg wash the dumplings and attach the leaves (I made two leaves per dumpling). Next, sprinkle sanding sugar over the dumplings.Now you will pour the caramel sauce into the pan with the dumplings without pouring the sauce onto the dumplings themselves. This is very important!!! The sauce should go between and around but NOT over or on the dumplings. Bake the dumplings at 450 degrees for about 45 minutes. If they seem to be getting too dark turn the temperature down to 400 for the last 10 minutes or so. Use your judgement on that. Have a platter ready to move the dumplings to when you take the pan out of the oven. The dumplings will need to be moved after they rest in the pan for 5 minutes. Use a spatula to move them. They will be fragile on the bottom. The sauce will be caramelized and thick. Drizzle a little of it over the dumplings or around the sides. Serve while warm, with ice cream if you like.

PEACH DUMPLINGS



Peach Dumplings image

My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a dessert. Again, there are different ways to serve them: my friend's mother sprinkled hers with ricotta cheese and sugar.

Provided by Bettiann

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h20m

Yield 10

Number Of Ingredients 7

8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
½ cup butter, melted
1 (16 ounce) package vanilla wafers, crushed

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
  • Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
  • Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
  • To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

Nutrition Facts : Calories 761.2 calories, Carbohydrate 135.3 g, Cholesterol 43 mg, Fat 19.2 g, Fiber 6.3 g, Protein 12.6 g, SaturatedFat 8.3 g, Sodium 224.8 mg, Sugar 27.5 g

FRESH PEACH DUMPLINGS



Fresh Peach Dumplings image

Provided by Food Network

Categories     dessert

Time 1h45m

Number Of Ingredients 10

3/4 teaspoon cinnamon
1/3 cup plus 2 tablespoons sugar
1/3 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, chilled
1 package frozen puff pastry dough, thawed but chilled
6 medium, ripe peaches [must be freestone]
2 tablespoons lemon juice
1 egg beaten with 1 teaspoon water
Caramel sauce

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
  • Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
  • Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
  • Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
  • Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
  • To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).

CHERRY-PEACH DUMPLINGS



Cherry-Peach Dumplings image

You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There's no more convenient way to enjoy the fruits of the season. -Patricia Frerk, Syracuse, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 can (21 ounces) cherry pie filling
1/2 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can (15-1/4 ounces) sliced peaches, drained
1 large egg, room temperature
Whole milk
1-1/2 cups biscuit/baking mix
Optional: Cinnamon and whipped cream

Steps:

  • In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to measure 1/2 cup and stir until combined. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes longer. Sprinkle with cinnamon if desired. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 286 calories, Fat 4g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 349mg sodium, Carbohydrate 58g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

FRESH PEACH DUMPLINGS SERVED WITH HARD SAUCE



Fresh Peach Dumplings Served with Hard Sauce image

This is fresh peaches wrapped in a rich flakey dough, and topped with a teaspoon of hard sauce after baked. No sugar is used on the peaches, just the sauce. Sugar free ice cream could be used instead of hard sauce.

Provided by MARYBAKEWELL

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
¾ cup butter flavored shortening
5 tablespoons ice water
6 fresh peaches - peeled, pitted and halved
¼ cup butter, softened
1 egg
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar

Steps:

  • In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet.
  • Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.

Nutrition Facts : Calories 658.2 calories, Carbohydrate 79.6 g, Cholesterol 51.3 mg, Fat 35.8 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 11.9 g, Sodium 459.3 mg, Sugar 47.2 g

PEACH DUMPLINGS



Peach Dumplings image

What a delicious way to enjoy summer's bounty of peaches. This recipe encases ripe peaches, seasoned with brown sugar and warm spices, in butter-crisp puffed pastry. As they bake, the juices release to form a rich sauce. I served these golden beauties warm with homemade vanilla ice cream and sauce spooned over all. My daughter loved this dessert so much that she literally licked her bowl clean. :)

Provided by MarthaStewartWanabe

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 peaches, large and very ripe
1 sheet puff pastry
1/4 cup brown sugar (loose, not packed)
1/4 sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
2 tablespoons butter, melted
1 teaspoon sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 400°F.
  • Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into four evenly sized squares.
  • Remove skins from peaches, slice in half and remove pits. Set aside.
  • In a small mixing bowl, combine brown sugar, sugar, butter, vanilla, cinnamon and nutmeg. The mixture will be crumbly.
  • Into one half of each peach, spoon 1 tbs. of the sugar & spices mixture into where the peach pit once was. Sandwich with other half of peach.
  • Place peach onto one puffed pastry square. Gently fold each corner to the top-center of each peach. Repeat with each peach.
  • In a small bowl, combine sugar and cinnamon.
  • With a pastry brush, brush melted butter over each pastry-covered peach. Then dust each with sugar. Sprinkle cinnamon-sugar over each peach.
  • Bake for 30 - 40 minutes or until lightly browned and crispy.

Nutrition Facts : Calories 561.2, Fat 35.4, SaturatedFat 13.3, Cholesterol 30.5, Sodium 258.4, Carbohydrate 57.5, Fiber 3.7, Sugar 27.6, Protein 6

CREAMY STUFFED PEACH DUMPLINGS



Creamy Stuffed Peach Dumplings image

Provided by My Food and Family

Categories     Recipes

Time 37m

Yield 10 servings

Number Of Ingredients 6

1 fresh peach
2 cans (6 oz. each) refrigerated buttermilk biscuits (5 biscuits each)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 10 equal pieces
1/4 cup sugar
1/2 tsp. ground cinnamon
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Cut peach into 10 slices, then cut each slice crosswise in half.
  • Combine sugar and cinnamon in pie plate.
  • Separate biscuits. Press 1 biscuit into 3-1/2-inch round. Top with 2 peach pieces and 1 cream cheese piece; sprinkle with 1/2 tsp. cinnamon sugar. Bring up edge of dough, then gather at top and pinch edges together to seal, completely enclosing filling. Roll into ball. Repeat with remaining biscuits.
  • Roll each ball,1 at a time, in remaining cinnamon sugar. Place, seam sides down and 2 inches apart, on baking sheet.
  • Bake 18 to 22 min. or until bottoms are golden brown. Serve warm topped with COOL WHIP.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 25 g, Fiber 0.535 g, Sugar 10 g, Protein 3 g

NANA EDITH'S PEACH DUMPLINGS



Nana Edith's Peach Dumplings image

My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots.

Provided by Henrys Kitchen

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large ripe peaches
2 cups all-purpose flour
2 eggs, beaten
4 -5 tablespoons cream or 4 -5 tablespoons half-and-half
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon butter, melted
1 cup butter, melted,browned & clarified
8 tablespoons sugar, mixed with
cinnamon

Steps:

  • Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
  • Add more cream ONLY if the dough isn't holding together.
  • Mix in salt, sugar & the melted butter.
  • Knead on floured board until smooth, about 8-10 times.
  • Cover with a warm bowl and let rest for 1/2 hour.
  • Put a LARGE pot of lightly salted water on to boil.
  • Wash and dry peaches, but DO NOT PEEL OR PIT!
  • After dough has rested, cut into four equal pieces.
  • Flatten& stretch each piece of dough around one peach.
  • Make sure entire peach is covered& there are no holes!
  • Place dumplings in boiling water, cover & cook for 20 minutes.
  • Remove with slotted spoon, drain well & put each peach in its own bowl.
  • Split the dumplings with two forks.
  • We leave the pits in for presentation, but they can be taken out.
  • Drizzle each dumpling with cinnamon sugar & clarified butter to taste.

Nutrition Facts : Calories 900.2, Fat 57, SaturatedFat 34.8, Cholesterol 252.1, Sodium 534, Carbohydrate 88.8, Fiber 4, Sugar 39, Protein 11.9

Tips:

  • Use fresh peaches for the best flavor. If using frozen peaches, thaw them completely before using.
  • If you don't have brandy, you can use another type of liqueur, such as rum, whiskey, or bourbon.
  • Be careful not to overcook the dumplings. They should be cooked through but still slightly firm in the center.
  • Serve the dumplings warm with the brandy cream sauce. You can also top them with whipped cream or ice cream.

Conclusion:

Peach dumplings with brandy cream sauce are a delicious and easy-to-make dessert. They're perfect for a special occasion or a simple weeknight treat. With a few simple ingredients, you can create a dish that will impress your family and friends. So next time you're looking for a delicious dessert, give peach dumplings with brandy cream sauce a try. You won't be disappointed!

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