Lemon Basil Peach Dumplings
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(8 oz) refrigerated crescent roll dough
fresh basil leaves ( not packed)
coconut or vegetable oil for frying
1fill a pot that is big enough to fit 3 peaches with water high enough to cover them. bring to a boil.
2meanwhile, fill a large bowl with ice and water to have ready to cool the peaches.
3when the water is boiling, add the peaches and boil for 1-2 minutes, until the skin is ready to remove.
4remove with a slotted spoon and add ice water. once they are cool to the touch take them out to peel of the skins. if skins don't peel easily, boil again for 1 minute.
5preheat oven to 350. slice the peeled peaches in half around the pit, separate the halves and remove the pit.
6slice each half into thirds. you will only need 16 of the slices so feel free to nibble on 2 of them as you continue with the recipe.
7butter a 9x13 inch baking dish. wrap each peach slice in a crescent roll and place in prepared dish.
8grate the zest from the lemon and sprinkle over the dumplings (reserve the lemon), then sprinkle 1 cup of the sugar over the top.
9melt the butter and pour over the top, then sprinkle the remaining sugar over.
10juice the reserved lemon, then add the juice into the sprite. pour over everything, then bake for 40 minutes.
11meanwhile, heat 1/2 inch of coconut or vegetable oil in a small skillet or saucepan to 360.
12if you don't have a thermometer, you can test it by throwing a basil leaf in.
13if it is ready it will pop and spatter big time so be ready to cover it with a splatter screen or jump away.
14when the oil is ready, throw the basil in the hot oil, then immediately cover with the spatter screen.
15fry until crisp, then remove to a thick layer of paper towels to drain.
16once cool to the touch, about a minute or two, crumble up with your fingers and set aside.
17the oil will make the basil stick to your fingers so just get as much off as you can.
18remove the dumplings from oven and sprinkle the fried crushed basil over the top.
19serve the dumplings warm with ice cream spooning the sweet sauce from the pan over the top.