Peach Dumplings with Bourbon Hard Sauce

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Fruit / Pies

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You guys, Summer is almost over.  When did this happen?  I’m sorry to bring this up and put a big damper on your mood but one must face reality.  As a result, the final few weeks I am simply gorging myself on as many summer peaches I can get my hands on and the things I can make with them.  And, I’ll let you in on a little secret.  I’ve never been all that into peach pie.  Peach crumbles, peach cake, peach bars I will bake and consume with the best of them.  But, peach pie has just never really been my jam.  That is, until I made these.  Consider them peach pie’s miniaturized, crust covered better-looking cousin.  Less messy, a way better fruit-to-crust ratio and my new go-to peach dessert.

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These kind of look like a bigger version of some dumplings you can get at your local Chinese spot.  But, I promise you they are about 1000000X better.  Flaky pie crust heaping spoonfuls of bourbon hard sauce atop still warm peaches really makes this dessert sing, but in a classically simple way.

Adapted from Smitten Kitchen cookbook

A few notes:

The 6-inch squares suggested for each dumpling are based on an estimate that your peach half will be 3 inches in diameter, which is a fairly big peach.  If it’s smaller, feel free to reduce the size of the square accordingly.

If you don’t want to use the bourbon in the sauce, a few dashes of vanilla extract + filling the rest of the tablespoon with water would work just fine.


1 recipe All Butter Crust for a 9-inch double crust pie crust


3 large peaches

1/3 cup light or dark brown sugar

Pinch of salt

1/4 teaspoon ground cinnamon

Few fresh gratings nutmeg, or a pinch of ground

1 tablespoon butter, cut into 6 pieces, kept cold

1 large egg, for glaze

Hard Sauce

4 tablespoons butter, at room temperature

3/4 cup confectioners’ sugar

1 tablespoon bourbon


Roll crust to a 12-by-18-inch rectangle, and divide into 6-inch squares.  Transfer squares to a parchment-lined baking sheet and chill them in the fridge for 15-20 minutes.

Halve peaches and remove pits.  Scoop a tiny extra out of the pit indentation with a melon baller (larger side) or knife, so that there is more room too pack the filling.

Mix brown sugar, salt, cinnamon, and nutmeg together in a little dish.  Spoon 1 lightly packed tablespoon on top of each peach, smooshing as much of the sugar mixture as you can into the center.  Dot the top of each with a piece of the cold butter.  Center a peach half, cut side up, in your first pastry square.  Bring corners up to meet each other over the center — if it feels tight, or as you’re short on dough, make sure that the dough underneath is flush with the peach curve; it tends to get slack — and seal the seams together, pinching with your fingertips.

Arrange peach dumplings in a buttered 9X13-inch baking dish, and chill for 30 minutes.  Meanwhile, preheat your oven to 375 degrees.

Whisk egg together with 1 teaspoon water to form a glaze.  Brush glaze over the tops and exposed sides of the dumplings.  Bake for 30-40 minutes, until pastries are puffed and bronzed on top.

While baking, make the hard sauce.  Beat softened butter, confectioners sugar and bourbon until smooth.  Scrape into a serving dish.   When pastries come out of the oven, dollop each with a heaping spoonful of the hard sauce, and serve pastries with the sauce melting over the side.



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