Peach dumplings with bourbon hard sauce from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 235) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on August 14, 2016

    Absolutely delicious! I used overripe peaches which were just past their prime for eating out of hand, but worked very well here. Because my kitchen was so warm and I was managing multiple tasks, I was a little concerned when the dough started to stick to the counter after having been rolled out. Fortunately, the all-butter crust did not let me down. Mine may not have been the prettiest dumplings, but the crust was flaky and fork tender. The hard sauce it the perfect accompaniment. I used Oregon Whipper Snapper whisky in place of bourbon.

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