Why This Recipe Works
A relative of peach cobbler, old-fashioned peach dumplings were made by wrapping peach halves or slices in tender pastry dough and baking or boiling them in a sweetened syrup. To make a modern version, we started with two large ripe peaches cut into wedges (frozen sliced peaches worked just as well). Adding baking powder to the dough kept it light and fluffy, even while it simmered in syrup. And blending a couple of peach slices and ½cup of concentrated peach preserves into the sauce amplified the peach flavors and made it thicker and more luscious.