Lemon Basil Peach Dumplings

Lemon Basil Peach Dumplings Recipe

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Patsy Fowler


this is a great way to fix this dessert it is very good and tasty and a little different


★★★★★ 1 vote

15 Min
45 Min


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3 medium
fresh peaches
2 can(s)
(8 oz) refrigerated crescent roll dough
2 stick
butter, unsalted
1 1/2 c
1 c
1/2 c
fresh basil leaves ( not packed)
coconut or vegetable oil for frying

How to Make Lemon Basil Peach Dumplings


  • 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.

Printable Recipe Card

About Lemon Basil Peach Dumplings

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy

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