peach dumplings with raspberry sauce

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

Peaches and raspberries are a winning combination in this glorious creation.Source: Unknown

Ingredients

  • 1 box pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 can (16 oz) peach halves in light syrup, drained, liquid reserved
  • 1 egg white, slightly beaten
  • 1 tablespoon sugar
  • 1/2 cup red raspberry preserves
  • 1/4 teaspoon almond extract
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How To Make

  • 1
    Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters.
  • 2
    Divide peaches evenly onto crust quarters. Brush crust edges lightly with reserved peach liquid. Bring sides of each crust quarter up over peaches; press edges to seal, making 3 seams. Place seam side up in ungreased 8-inch square or 12x8-inch (2-quart) glass baking dish. Brush with egg white; sprinkle with sugar.
  • 3
    Bake 22 to 32 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
  • 4
    In 1-quart saucepan, heat preserves and almond extract over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.

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