Peaches and Dumplings

Name: Peaches and Dumplings
Ingredients: 4 cups peeled and sliced ripe peaches; ½ teaspoon ground ginger; 1 cup fresh blackberries or blueberries; 1 cup fresh blackberries or blueberries; 1¼ cups fruity white wine or water; 1 tablespoon unsalted butter, melted; ¼ teaspoon ground cinnamon; 1¼ cups fruity white wine or water; Crème Fraîche, or whipped cream, and fresh mint sprigs for garnishing (optional); Crème Fraîche, or whipped cream, and fresh mint sprigs for garnishing (optional); Crème Fraîche, or whipped cream, and fresh mint sprigs for garnishing (optional); 1 large egg, separated; ½ cup buttermilk, plus additional as needed; ¼ teaspoon kosher or sea salt; ¼ teaspoon kosher or sea salt; 1½ teaspoons baking powder; ½ teaspoon baking soda; 1 cup all-purpose flour; 2 teaspoons plus ¾ cup sugar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

If it seems like many of my desserts are old-fashioned Grandma kinds of preparations, you’re right! I think those are the kind of desserts that show off seasonal fruits the best. This recipe is best eaten when the dumplings are just cooked. You can, however, hold the dish, covered, for up to an hour before serving.

Ingredients

1 cup all-purpose flour
2 teaspoons plus ¾ cup sugar

Dessert
Vegetarian

Method

In a medium bowl, sift together the flour, the 2 teaspoons sugar, the baking powder, baking soda, and salt. In another medium bowl, mix together the egg yolk, the ½ cup buttermilk, and the butter. Quickly stir into the flour mixture just to combine. Add more buttermilk if the batter seems too dry. Beat the egg white to soft peaks and fold into the batter. Set aside.

In a 4-quart Dutch o