Title: Fresh Fruit Dumplings
Categories: Pastry Fruit Dumpling
Yield: 4 Servings

INFO
		Depending on the season,
		Choose large peaches, crisp
		Tart
		Apples, nectarines or large
		Purple or red plums for this
		Delicious
		Dessert
		Pate brisee and is
		Wonderful for fruit tarts as
		Well as dumplings.
		The pastry is a variation on

CREAM CHEESE PASTRY: 1/2 c butter 4 oz cream cheese 1/4 c granulated sugar 1 egg 1-3/4 c all purpose flour

FILLING: 6 large peaches or nectarines, : -peeled and pitted 1/3 c lightly packed brown sugar 1/4 c raisins 2 tb butter, softened 1/2 ts cinnamon 1/4 ts cloves

SYRUP: 1 c packed brown sugar 2/3 c boiling water 1/4 c maple syrup 1 tb lemon juice

GARNISH: : whipped cream (optional)

CREAM CHEESE PASTRY: In bowl, cream butter and cheese with sugar; add egg and beat well. Blend in flour. Gather dough into ball; wrap and chill for 1 hour. Roll out pastry into 12x9 rectangle about 1/8 inch thick. Cut into 6 squares.

FILLING: Place 1 whole peach on each square. Mix together sugar, raisins, butter, cinnamon and cloves; divide among peaches, spooning into cavity. Bring corners of pastry up over fruit and pinch together to seal. Place dumpling in 13x9 inch baking dish.

SYRUP: In saucepan, heat together sugar, boiling water and maple syrup, stirring until sugar dissolves. Add lemon juice; pour over dumplings.

Bake in 400F oven, basting with syrup a few times, for 35-45 minutes or until crust is golden and fruit is tender. Serve warm or cold, garnished with whipped cream if desired. Makes 6 servings. Shared by: Sharon Stevens. From: Pat Stockett Date: 10-25-96 (06:37) The Pine Tree Bbs (222) Cooking(F)

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