Nana Edith's Peach Dumplings

The author’s Czechoslovakian Nana Edith used to make these every summer. He'd look forward to her calling to say that she found ripe peaches and to please come to lunch. She taught the author’s mother how to make them and his mother taught him.

Making these dumplings may take a little practice & patience, but are well worth it! You can make a meal of them by themselves, or they are great after a big salad or small dinner.

These dumplings can be served hot, cold, or room temp. The author recommends making them with only four large peaches since the dough is the best part. They can also be made smaller using apricots.

4 large ripe peaches

2 cups all-purpose flour

2 eggs, beaten

4 to 5 Tablespoons cream or half-and-half

1/4 teaspoon salt

1/4 teaspoon sugar

1 Tablespoon butter, melted

Topping:

1 cup butter, melted, browned and clarified

8 Tablespoons sugar mixed with cinnamon

1. Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together. Add more cream ONLY if the dough isn't holding together.

2. Mix in salt, sugar & the melted butter.

3. Knead on floured board until smooth, about 8-10 times.

4. Cover with a warm bowl and let rest for 1/2 hour.

5. Put a LARGE pot of lightly salted water on to boil.

6. Wash and dry peaches, but DO NOT PEEL OR PIT!

7. After dough has rested, cut into four equal pieces. Flatten& stretch each piece of dough around one peach. Make sure entire peach is covered and there are no holes.

8. Place dumplings in boiling water, cover and cook for 20 minutes. Remove with slotted spoon, drain well and put each peach in its own bowl.

9. Split the dumplings with two forks. (We leave the pits in for presentation, but they can be taken out.)

To serve, drizzle each dumpling with cinnamon sugar & clarified butter to taste. Serve with cottage cheese if desired.

Servings: 4 to 6

Source: http://www.recipezaar.com/98620