Butter Rum Peaches With Toffee Dumplings
From keni 13 years ago
- 30 min to make
- Serves 6
A slightly different take on a traditional cobbler. This one simmers fresh peaches in a butter rum sauce and the dumplings that cook in that sauce come with a surprise!
Ingredients
- 6 medium fresh peaches(or about 5-6cups frozen) shopping list
- 1/4 cup not from concentrate orange juice(or can use a 100% OJ blend with apple, pineapple, mango, etc) shopping list
- 1/2 cup brown sugar shopping list
- 2T butter shopping list
- 1oz rum or 1t rum or vanilla extract shopping list
For Dumplings
- 1 cup flour shopping list
- 2T brown sugar shopping list
- 1/3 cup toffee baking bits(with or without chocolate) shopping list
- 1/3-1/2 cup buttermilk shopping list
- 1/2t salt shopping list
- 2T butter, melted shopping list
- 1/2t vanilla or rum extract shopping list
How to make it
- Cut peaches in half but going along the fruit, lengthwise(like you would cut an avocado :), and gently "twisting" to separate the sides. See Photo
- Remove the pit with a spoon or knife tip.
- Slice each half into about 1/8-1/4 inch slices. See Photo
- Peel with knife just under skin. (some people like to remove the skin by boiling fresh peaches for about 1 minute and the skin "slips" off...I don't like to do this, because I don't like to precook them, at all, even for a minute :)
- In medium heavy skillet(I used cast iron), melt butter and add sugar, OJ and rum. Cook until just boils, then immediately reduce heat.
- Add peaches and stir to coat.
- Cover and cook on low simmer for about 5 minutes while you prepare the dumplings. See Photo
For Dumplings
- Combine flour, sugar, and salt in medium bowl
- Add butter and toffee pieces and stir with a fork just to incorporate.
- Add 1/3 cup of buttermilk and extract and carefully mix until just combined. Add more buttermilk, a little at a time, if needed, but do not over mix.. See Photo
- Drop dough into liquid around peaches by about 1 1/2T full.(I use my lil cookie scoop) You should get about 2 dumplings per person from this amount of dough...so, about 12 dumplings. See Photo
- Cover and simmer about 10 minutes to let dumplings cook. Remove lid and let cook an additional 5 minutes or so, until dumplings are cooked through. I remove the lid for the last part, because I don't like as doughy of a texture to the dumplings as you get from only letting them steam under the lid. Either way is fine, as long as the dumplings get cooked See Photo. :)
- Serve with vanilla ice cream if desired. (We like a scoop of ice cream, peaches, then dumplings, then spoon some additional sauce over the whole bit! :)
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