Peach Dumplings
Hot topping causes the cream cheese to melt deliciously over the dumplings.
Ingredients:
1 (29-oz.) can peach halves
1-1/2 cups all-purpose flour
3/4 tsp. salt
1/2 cup vegetable shortening
1/2 cup shredded sharp Cheddar cheese (2 oz.)
3 to 4 tbsp. cold water
2 tbsp. butter or margarine
Ground cinnamon
Peach Topping, see below
1 (8-oz.) package cream cheese, room temperature
Peach Topping Ingredients:
1/4 cup sugar
1 tbsp. cornstarch
1 cup reserved peach syrup
1 tsp. lemon juice
1 tbsp. butter or margarine
Procedure:
Preheat oven to 425 degrees F (220 deg. C). Drain peach halves, reserving 1 cup syrup for topping. Set aside. Blend flour and salt in a medium bowl. Cut in shortening with a pastry blender or 2 knives until mixture is the size of small peas. Stir in Cheddar cheese. Toss gently with a fork while adding water 1 tablespoon at a time. Toss until moisture is distributed. Shape dough into a bal. On a lightly floured surface, roll out dough to an 18″ x 12″ rectangle. Use a knife or pastry cutter to cut dough in half to make two 18″ x 6″strips. Cut each strip into three 6-inch squares. Place 1 peach half cut-side down in the center of each square. Cut butter or margarine into small pieces. Distribute evenly over peaches. Sprinkle lightly with cinnamon. Moisten edges of pastry with water. Bring corners together over peach halves. Pinch corners and edges together to make a tight seal. Place on an ungreased baking sheet. Bake 20 to 25 minutes in preheated oven until golden brown. While dumplings bake, prepare Peach Topping. Cut cream cheese into 6 equal pieces. Place baked dumplings in small dessert dishes. Top each dumpling with a piece of cream cheese. Spoon hot topping evenly over dumplings and cheese. Serve immediately. Makes 6 servings.
Peach Topping Procedure:
Blend sugar and cornstarch in a small saucepan. Place over medium heat. Gradually stir in reserved peach syrup until thickened and bubbly. Stir in lemon peel, lemon juice and butter or margarine until smooth. Keep warm over low heat.
