Peach Dumplings - Two Recipes

Today, I will share two versions of peach dumpling recipes.  Both recipes start with same basic ingredients:  fresh peaches and Pillsbury crescent rolls.  The first recipe uses bigger pieces of peaches, and is cooked in a syrup, while the second recipe uses smaller pieces of peaches and does not have a syrup.  They are both delicious, but you might like one more than the other.

Pictured above are the dumplings from the first recipe.  We liked them, and the sauce gave it good flavor as it was cooking, but we preferred to eat them without the sauce.

First, cut your peaches into quarters, removing the pit.  Wrap each peach quarter in a crescent roll, placing it at the wide end of the roll and rolling it until the point is pressed against the rest of the crescent roll.

Place each of these in an 8"x8" baking pan.

Next, make your sauce by combining butter, sugar, and water in a large sauce pan and heating until the butter is melted and the sugar is dissolved and the syrup starts to thicken.

Pour the sauce over the dumplings and sprinkle with cinnamon and sugar.

Bake at 350 for 15-20 minutes until the tops are golden brown and the peaches are tender.

If desired, serve with some of the sauce.

Peach Dumplings with Sauce
Ingredients:
2 peaches, cut in quarters
1 pack Pillsbury crescent rolls (8 pack)
1/2 cup butter (1 stick)
1/2 cup sugar
1/2 cup water
Cinnamon
Sugar

Steps:
1.  Roll each peach quarter in a crescent roll.  Place each roll in an 8"x8" pan.
2.  Combine butter, sugar, and water in a large saucepan until butter is melted, sugar is dissolved, and syrup starts to thicken.
3.  Pour syrup over the dumplings and sprinkle with additional sugar and cinnamon.
4.  Bake at 350 degrees for 15-20 minutes or until golden brown on the top and peaches are tender.