Brown Butter Peach Dumplings
Serves 6 / Adapted from Smitten Kitchen Cookbook
3 ripe, firm peaches
Sweet pie dough - if you're feeling virtuous, follow your favorite dough recipe. If you're feeling like me, pick up a box from Trader Joe's.
**If using frozen pie dough, set out and let thaw before beginning.**
Preheat oven to 375 degrees.
Cut peaches in half, remove pits.
Stuff each peach half with brown sugar and cinnamon, approximately 1 tablespoon.
Cut an ample square of dough, and place the peach half in the center. Dot the middle with a bit of butter, and fold the dough up and over the peach. There are beautiful ways of doing this, but per my usual I just sort of hacked it. Repeat with the remaining 5 peach halves.
Place in large baking dish, and brush with egg wash (1 egg + a little bit of water) and bake for 40 minutes or until they are golden brown.
While the dumplings bake, heat a few tablespoons of butter over medium heat. Stir often until the butter smells nutty and is a lovely amber color. (Watch carefully - it's a fine line between browned butter and terribly burnt butter.) Remove from heat and whisk in 1 tablespoon of powdered sugar until the glaze comes together.
Remove the dumplings from the oven and drizzle glaze over the tops.
Let cool as long as you can manage, cut into them and enjoy.