peach dumplings with raspberry sauce
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Peaches and raspberries are a winning combination in this glorious creation.Source: Unknown
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Ingredients For peach dumplings with raspberry sauce
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1 box pillsbury® refrigerated pie crusts, softened as directed on box
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1 can (16 oz) peach halves in light syrup, drained, liquid reserved
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1 egg white, slightly beaten
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1 tablespoon sugar
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1/2 cup red raspberry preserves
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1/4 teaspoon almond extract
How To Make peach dumplings with raspberry sauce
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1Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters.
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2Divide 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.
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3Bake 22 to 32 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
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4In 1-quart saucepan, heat preserves and almond extract over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.
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