Peach Dumplings always remind me of my mom. Growing up, every August was filled with canning peaches, canning pears and getting ready to can apples in September. Late season peaches help me hold onto the little bit of summer that we have left.
On the farm we would designate a day to sit with a couple bushels of peaches, my mom setting a pot on the stove that the peaches would be added to one by one. Sometimes we would do halves, sometimes slices, but always with a little bit of water and a little sugar, the equivalent of a light syrup in commercially canned goods.
Once all the jars were hot packed and sealed, we would whisk up the dumpling batter and add it to the leftover peaches in the bottom of the pot, cooking them partially with the lid off and finishing with a steaming, lid on. Our reward for the day would be hot peach dumplings with cool, raw milk poured overtop. Heavenly.
These days I don’t can peaches. My family is not a fan like I am, plus, I’m not sure my immune system loves them in quantity. But, they certainly are still a treat for me once in a while. Hot, soft dumplings swimming in lightly sweet, very peachy stewed fruit. Good bye summer.
- For the dumplings:
- 1 c. gluten-free flour mix
- 1½ tsp baking powder
- ¼ tsp. salt
- ¼ tsp. xanthan gum
- 1 whole egg
- 3 T. milk
- 1 T. butter
- 2 tsp. sugar or equivalent sugar-free substitute (I use Lacanto, monk fruit/erythritol)
- For the stewed peaches:
- 4 large peaches, peeled and sliced
- ¼ c. sugar or equivalent sugar-free substitute (I use Lacanto, monk fruit/erythritol)
- ½ tsp. ginger
- Place all the ingredients for the stewed fruit in a shallow saucepan.
- Stir well and add about ¼ c. water.
- Heat over medium heat until bubbly.
- To mix the batter:
- Place all dumpling ingredients in a bowl and combine to a thick pasty dough.
- Once the peaches are simmering, drop the dumplings into the fruit by large spoonfuls.
- Cook for 7 minutes at a simmer with the lid off.
- Cover and cook an additional 10 minutes.
- Serve with whipped cream or cold, raw milk.