Columbia Star

Star Chefs

Peach Dumplings

8 potatoes, peeled and
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
1/2 cup butter, melted
1 (16 ounce) package
vanilla wafers, crushed

Place potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.

Place riced potatoes onto a large clean work surface. Crack egg over the top, then gradually work in flour with hands until you get a nice stiff dough. You may not need to use all the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let dough rest for a minute before rolling.

On a lightly floured surface, roll dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. Cut dough into 8×8 inch squares – larger or smaller depending on size of peaches. Wrap each peach in a square of dough, and pinch all seams to seal it in.

Bring a large pot of water to a boil. Place peach dumplings into water. The peach should be as close to covered with the water as it can get. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.

To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

Georgia Peach Pound Cake

1 cup butter or margarine,
2 cups white sugar
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups fresh peaches,
pitted and chopped

Preheat oven to 325 degrees.

Butter a 10 inch tube pan and coat with white sugar.

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition, then stir in vanilla. Reserve 1/4 cup flour for later, and sift together remaining flour, baking powder, and salt. Gradually stir into creamed mixture. Use reserved flour to coat chopped peaches, then fold floured peaches into batter. Spread evenly into prepared pan.

Bake for 60 to 70 minutes in preheated oven, or until a toothpick inserted into cake comes out clean. Allow cake to cool in pan for 10 minutes, before inverting onto a wire rack to cool completely.

Peach Brulee

1 (15 ounce) can peach
halves, drained
1/4 cup packed brown
1/4 tsp. ground cinnamon
1/4 cup coarsely chopped

Preheat broiler.

Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle mixture over peaches.

Broil three inches from heat for two to three minutes, or until topping is browned. Serve with whipped cream or vanilla ice cream.

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