THE INGREDIENTS LIST:
FOR THE DUMPLINGS:
4 ripe peaches, peeled and pitted.
1 Tbsp.Of lemon juice.
1/4 Cup.Of granulated sugar.
1/2 Tsp.Of ground cinnamon.
1/4 Tsp.Of ground nutmeg.
1 sheet of puff pastry, thawed.
FOR THE CARAMEL SAUCE:
1 Cup.Of unsalted butter.
1 Cup.Of granulated sugar.
1 Cup.Of packed light brown sugar.
1 Cup.Of water.
For serving: Vanilla ice cream (optional).
Set your oven to 375°F (190°C) to get it ready.
Remove the pits and cut each peach in half lengthwise. Make a basin for the peach halves to sit in. To avoid browning, add a splash of lemon juice.
Combine the white sugar, cinnamon, and nutmeg in a separate basin. Coat the peach halves well with the sugar mixture and sprinkle them with the mixture equally. Leave aside.
On a lightly floured surface, roll out the defrosted puff pastry sheet to a thickness of approximately 1/8 inch. Squares of pastry big enough to fully encase each peach half should be cut from the sheet.
For each dumpling, place half of a peach in the middle of a piece of dough and fold the sides over the fruit to seal. Put the dumplings on a baking tray and repeat with the remaining peach halves.
In a medium pan, melt the butter over medium heat. To the melted butter, add the granulated sugar, brown sugar, and water and mix until the sugars are dissolved.
Stir the mixture regularly while it simmers for 5 minutes. Bring to a boil, then decrease the heat to low and simmer. Turn off the heat and set aside the caramel sauce for a while to cool.
Coat the peach dumplings well with the warm caramel sauce and serve. The dumplings should be golden brown and the peaches should be soft if you bake them in the oven at 350 degrees for 35 to 40 minutes.
After removing the dumplings from the oven, let them gently cool before serving them.
Warm the Peachy Peach Dumplings and drizzle each one with more caramel sauce before serving. Put a dollop of vanilla ice cream on top of each dumpling for an additional indulgent touch.