4 large, ripe peaches (or 6 plums or apricots)
1/2 cup (about) half-and-half or milk
1 envelope dry yeast
2 cups all-purpose flour
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1/2 teaspoon salt
1 tablespoon sugar
1 egg, beaten
2 tablespoons butter, melted
1 cup butter, melted
Makes 4 servings with peaches, 6 with smaller fruit.
Scrub the fruit. (If you don’t want to include the stone, one recipe suggests replacing it with a chocolate candy or sugar cube.) Peel if desired. Heat half-and-half to lukewarm and sprinkle yeast on top. Set aside.
In a large bowl, whisk the flour, salt and sugar. Once yeast mixture is foamy, add to dry ingredients along with egg and melted butter; mix until a stiff dough forms. (You may need to add more milk, a tablespoon at a time, for the dough to just stick together.)
Knead dough on a floured surface until smooth, about 3 minutes. Cover and place in a warm place to rise until doubled, about 45 minutes.
Punch dough down and divide into 4 or 6 equal portions, depending upon the type of fruit you are using. Pat each into a circle and roll until large enough to completely envelop the fruit, pinching the top to close tightly. The fruit must be completely covered and well-sealed.
Bring a large pot of water to a boil. Slip the dumplings into the water, cover and cook 20 minutes. Remove from water and drain well.
To serve, place each dumpling in its own bowl. Cover with warm melted butter and sprinkle with confectioners’ sugar.
Per serving (based on 4): 822 calories (62 percent from fat), 57.6 g fat (35.5 g saturated, 15.1 g monounsaturated), 201.3 mg cholesterol, 11.6 g protein, 67.9 g carbohydrates, 4.4 g fiber, 690.5 mg sodium.