Food Day!

SUMMER PEACH DUMPLINGS

With Either 

Honeyed Crème Fraiche or Warm toffee custard

These are simply parcels of taste of Summer !!, sweet perfumed peaches baked in a spicy sugar. Good to serve either hot or cold and ideal for Summer entertaining as they can be made by using bought flaky or puffed pastry.

Ingredients 

450 gms. (1lb.) puffed/flaky pastry

1 egg lightly beaten

Filling

4 flat peaches

50 gms (2 oz) of soft brown sugar

25 gms. (1 oz) of butter

Pinch of cinnamon or mixed spice

For Sauce

Honeyed crème fraiche – 125 mls mixed with 2 dsp. of honey

Warm toffee custard – 250 mls. of cooked custard mixed with 50 gms. of butter, 50 gms. caster sugar, cooked together for 2 minutes until toffee like.

Method

If using ready-made pastry, defrost, then roll and cut into 4 even rectangles.

Brush with beaten egg, remove the stones from the peaches, place one on top of each pastry square, and dust with, sugar, spice & butter. Bring the corners of the pastry together and seal well with beaten egg. Pinch the pastry to secure, brush with the remainder of the egg to glaze. Bake in the oven on a baking sheet 200 degrees C (gas No. 6) for 25 – 30 mins until puffed up golden and cooked.

Serve with a choice of sauce.