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- medium peaches, peeled
- (8-count) can refrigerated crescent rolls
- 2 1/2 Tbsp
- butter, cut into 8 slices
- 1 c
- granulated sugar
- 1 Tbsp
- ground cinnamon
- 1 c
- plus 2 tablespoons apricot nectar
Cut peaches in half and remove pits.
Unroll the dough and separate into triangles. Place a peach half cut side down on wide side of each triangle. Fold dough to enclose the peach; press seams to seal. Arrange dumplings in a 13x9-inch baking dish.
Top each dumpling with a slice of butter. Sprinkle with sugar and cinnamon. Pour apricot nectar in bottom of dish around the dumplings.
Bake until golden, about 35 minutes.
Variation: Substitute canned pear halves for the peaches.