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The Heirloom Kitchen

I love it when a neighbor or co-worker has a bumper crop of peaches. Is there anything better than fresh sliced peaches with cream? I’ll take them anyway I can get them. And I love baking with stone fruit.

Fresh picked peaches pack the perfect flavor in these adorable peach purses. They are similar to apple dumplings but I like to make them a tad bit lighter for summer, with not as many spices. It’s nice to let the fresh peach taste stand alone. Add just a touch of lemon zest and a drizzle of sauce made from the leftover peach juice to create a burst of summer goodness.

The dough is very simple to make. Scoop a couple of spoonsful of peaches into the center of a 6-inch circle of dough and pull the edges up over the center, pinching together to create a pretty pouch.

The peaches my friend shared with me last year came from one loaded down tree. They were small, but oh so sweet! And perfect for summer-time baking!

Enjoy food made fresh!

Peach Purses

DOUGH:

2 cups all-purpose flour

3/4 cup (1 ½ sticks) cold butter, cut into cubes

1/8 teaspoon salt

7 to 8 tablespoons ice water

Peach Purses

FILLING:

2 2/3 cups fresh peach slices, peeled

2 tablespoons granulated sugar

1 teaspoon lemon zest

SAUCE:

1/2 cup brown sugar

1/2 cup water mixed with reserved peach juices

1/2 teaspoon ground cinnamon

GLAZE:

1/2 cup powdered sugar

1/4 cup reserved sauce

1 tablespoon cream

 

In a large mixing bowl, add flour, cubes of butter, and salt. Cut the butter into the flour with a pastry cutter, 2 butter knives, or your hands until the mixture is mealy with pea-size clumps. Gradually add a tablespoon of water at a time just until the dough starts to come together and looks shaggy.

Turn the dough out onto a floured surface and form into a disk. Wrap in plastic and refrigerate while you prepare the peaches.

Fill a 2-quart saucepan with water, about 2/3 full. Bring to a boil over medium-high heat. Plunge peaches into the boiling water for about 1 minute to loosen the skins. Remove with a slotted spoon and slip the skins off of each peach. Cut each peach into small wedges. Place them in a bowl and add sugar and lemon zest. Stir to coat. Set aside. Note:  A little more sugar may be added if peaches are not very sweet. Reserve juices for the sauce.

Preheat oven to 375° F.

Separate chilled dough into 8 equal pieces. Roll each piece out on a floured surface with a floured rolling pin into 6-inch circles. Scoop about 2 spoonsful of prepared peach slices onto the center of each piece of dough. Pull edges of dough up over the peaches and pinch together at the top; place each one into a cast iron skillet, or a 9-by-9 inch baking dish. Note:  You may want to line the pan with parchment paper, before adding the peach purse, to make clean-up easier.

Bake in preheated oven for 45 to 50 minutes until golden brown.

Add enough water to reserved juices to make 1/2 cup liquid. Add brown sugar, water/juice mixture, and cinnamon to a small saucepan to make the sauce. Cook over medium heat until sugar is dissolved, about 5 minutes. Drizzle sauce over the peach purses once they are done, (reserve ¼ cup for glaze). Return them to oven for 5 to 10 minutes.

In a medium bowl, whisk together powdered sugar, reserved sauce, and cream until smooth. Drizzle over the top of slightly cooled dumplings. Serve warm. Makes 8 servings.

 

 

 

 

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