Peach Dumplings with Fuzzy Naval Sauce

Dumplings

 

1/4 c sugar
1 Tbl flour
1/2 tsp cinnamon
2 Tbl butter, melted
1 refrigerated pie crust, softened
2 large fresh peaches, peeled, cut in half and pitted
1 egg white
2 tsp sugar
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Sauce

 

 

2 Tbl sugar
2 tsp cornstarch
3/4 C peach nectar
2 T peach schnapps or additional peach nectar
1 tsp grated orange peel

Dumplings

 

400 oven Line a 15x10x1 pan with foil, spray foil with cooking spray
In a small bowl, stir together 1/4 c sugar, flour, cinnamon and butter; set aside

Unroll pie crust on a lightly floured surface
Roll into a 13 inch circle and cut into quarters
Place 1 peach half, cut side up on each quarter
Spoon sugar mixture evenly over each peach
Brush the edges of of each crust with beaten egg white
Bring sides of each crust wuarter over peach; press edges together to seal, making three seams
Place dumplings seam side up in pan
Brush crusts with egg white; sprinkle with 2 tsp of sugar
Make small slits in crust to allow steam to escape
Bake 20 - 30 minutes or until golden brown''Cool at least 15 minutes before serving

Sauce
In a 1 quart saucepan, stir together 2 Tbl sugar and the cornstarch
Stir in nectar
Heat to boiling, stirring constantly; boil and stir 1 to 2 minutes or until thickened
Stir in schnapps and orange peel
To serve place dumplings in individual dessert dishes
Top each with 1/2 cup vanilla ice cream and top with sauce.