Peach Dumplings With Bourbon Hard Sauce


Peach Dumplings! And as if that didn’t sound delightful enough, the following words, Bourbon Hard Sauce, just might just zombify you.  What do I mean by zombify? You know how zombies are just shuffling forward, driven by a burning desire to eat something, in their case brains, in your case these Peach Dumplings with Bourbon Hard Sauce. Zombified…you get what I’m saying right? And I have to tell you that when I served these Peach Dumplings I didn’t just stop after dolloping out a generous amount of that Bourbon Hard sauce which promptly began to melt and trickle down over the sides. Nope. I added a big old scoop of ice cream. Oh yes. I did. Sheer summer-time dessert bliss!



I don’t usually make a lot of peach desserts. It’s not because I don’t like them, cause believe me I do. I just have really bad luck with them. I mean often I will go to the store and see a big, glorious mountain of peaches. They look great and smell phenomenal. Sometimes there will even be a little plate of cut up sample peach pieces, which I try and find they taste great as well. Alright! I’m in business. These are perfect peaches, I think and then I pick out a bunch out and take them home, already drooling over the spectacular desserts I will be making. Alas, when I actually get into the kitchen, I find out that they are either not ripe enough, way too ripe or have some weird mealy consistency. Bleh! But somehow the peach gods were with me when I picked these bad boys out. I guess persistence pays off. I mean certainly the odds must dictate I will eventually pick out the delicious peaches rather than the duds if I try often enough right? These peaches were just sweet juicy perfection!


I found this recipe in Deb Perlman’s Smitten Kitchen cookbook, which if you don’t already have it, you absolutely need to buy it today! I kid you not, every single thing I have made from it has been just incredible! For these dumplings, Deb gives the recipe for what I’m sure is a fantastic pie crust. I however already had a batch of the pie crust which I usually use all made up and ready to go, so I substituted in my crust for simplicity sake. (If you buy her book, you could get her recipe and try it out as well…hint, hint.)



Without a doubt, these Peach Dumplings were impressive, though pretty dang easy to make. And when I say impressive, I mean in a down homey kind of a way, not a fancy pants French restaurant kind of a way. You know just delicious, kind of old-fashioned goodness. Your Granny would have served this dessert. The buttery pastry bakes up golden and flaky, the peach halves are sweet and glazed in caramalized brown sugar with overall hints of sweet buttery bourbon. And when you add that scoop of ice cream…you will be in a zombie trance indeed. Need. More. Peach. Dumplings!


Peach Dumplings With Bourbon Hard Sauce

  • Servings: 6
  • Difficulty: easy
  • Print

recipe from: Smitten Kitchen Cookbook by Deb Perlman with the substitution of my favourite pie crust


For the crust: 

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tablespoons vodka (chilled)
  • 2 Tablespoons ice water

For the filling:

  • 3 large peaches
  • 1/3 cup (65 grams) light or dark brown sugar
  • Pinch of salt
  • 1/4 teaspoon ground cinnamon
  • Few fresh gratings of nutmeg, or a pinch of ground
  • 1 Tablespoon butter, cut into 6 pieces, kept cold
  • 1 large egg, for glaze

For the hard sauce:

  • 4 tablespoons (55 grams or 1/2 stick) butter, at room temperature
  • 3/4 cup (95 grams) confectioner’s sugar
  • 1 Tablespoon bourbon ( your choice – but let me just say Knob Creek is delicious!)

For Serving:

  • Ice Cream! ( not necessary, but really yummy)



Mix 6 tablespoons of vodka and 2 tablespoons of water. Put in fridge or freezer (don’t forget it) to chill.


Add 1 1/2 cups flour, salt to a food processor. Pulse 2 to 3 times until combined.


Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).


Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).


Transfer to a medium bowl then sprinkle 6 tablespoons of ice water/vodka over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water/vodka and continue to press until dough comes together.


Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Flatten it into a disc. Wrap the disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).


Roll Crust out to a 12 X 18″ rectangle, and divide into six 6″ squares. If dough gets too soft or warm while you’re rolling it, continue to the square stage, but then transfer the squares to a parchment-lined baking sheet and chill them in the freezer for a couple minutes until they firm up again.


Halve the peaches and remove the pits. Using a melon baller or a knife, scoop out a tiny extra bit where the pit was so that there will be more room for the filling.


Mix the brown sugar, salt, cinnamon and nutmeg together in a little dish. Spoon 1 lightly packed tablespoon on top of each peach, packing as much of the sugar mixture as you can into the center indentation. Dot the tip of each with a piece of cold butter. Center a peach half, cut side up, in your first pastry square. Bring the corners up to meet each other over the center and seal the seams together, pinching with you fingertips.


Arrange the peach dumplings in a buttered 9 X13″ baking dish and chill for 30 minutes. Meanwhile, preheat your oven to 375°F.


Whisk egg together with 1 teaspoon water to form a glaze. Brush glaze over the tops and exposed sides of dumplings. Bake for 30 to 40 minutes, until pastries are puffed up and golden on top.


While baking, make the hard sauce. Beat softened butter, confectioners’ sugar and bourbon until smooth. Scrape into a serving dish. When pastries come out of the oven, dollop each with a heaping spoonful of the hard sauce. And don’t forget that ice cream!



Peach Dumplings with Bourbon Hard Sauce brought to you by: Runcible Eats ( )






2 Responses to Peach Dumplings With Bourbon Hard Sauce

  1. these look fantastic🙂 peach and bourbon is one of my favorite drink combinations as well!

  2. Rachel says:

    Um These Look amazing! Plus they are cute!!! -Rachel

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