Everything’s Just Peachy!

So it’s peach season and for me it’s a wonderful thing since I love peaches. Time for peach pie and peach cobbler and peaches and ice cream and all things peach!

We just got back from my granddaughters high school graduation in Kansas. Eighteen years sure went by fast. We are so proud of her and the wonderful person she has become. I guess it helps to have a great mom! We were there for three days so we had a little time for all the sites Kansas had to offer, which included a used book store. I found this wonderful book of Chili Recipes and decided to try to incorporate chilies into a peach recipe. I wasn’t sure how it would work but I decided to be brave, after all, even if it didn’t turn out….I’d eat it anyway!

I’ve also discovered my new favorite spice called “Garam Masala” It’s not really just one spice at all but a combination of wonderful, aromatic spices such as cinnamon, cumin, coriander, cardamom and black pepper. I bought it about three months ago but I was kind of afraid to use it until I used it in a sauce. I was hooked. I also love smoked paprika because it adds a smoky flavor and aroma without adding a lot of heat. So…..I decided to use them both! Ah, inspiration?         

I’ve made dumplings or turnovers using phyllo dough many, many times so phyllo became my peach crust and how could you have a peach dumpling without a crunchy, nutty sweet topping. So, I used pecans.

The dumplings turned out great. The smoked paprika added a rich pungent aroma and smoky taste and the chili pepper added enough heat to be noticed without overwhelming the sweet peach flavor. The garam masala seemed to complement the smoky-sweet heat while making a simple, subtle statement.

 Here are a few tips to help make them a success every time.

1) Don’t overcook the peaches. Just let them get a little soft, since they will be baking in the dumpling for about 40 minutes      

2) Taste your chili before you put it in the recipe and adjust the amount you add based on the heat level you like. You can also use a hotter pepper if you are brave

3) The topping might bubble over so protect your oven so you don’t have a mess.

4) Please understand, these are my favorite spices but you can add any spices you like to make them your own.

 

So here's some of what you need;

 

 

And this is what they look like before you put them in the oven;

 

 

Smoky Peach N’ Chili Dumplings

5 cups peaches, peeled, chopped

1 large Anaheim or 1 small jalapeño chili peppers, roasted, peeled, seeded, chopped
1 cup sugar
1 teaspoon Garam Masala
1 teaspoon smoked paprika

1 teaspoon cinnamon

2 tablespoons flour

3 tablespoons orange juice

1-8oz roll phyllo dough, thawed

½ cup butter, melted      
¼ cup pecans, chopped
2 tablespoons butter, melted
¼ cup peach preserves
2 tablespoons honey

In a large saucepan, over medium heat, combine peaches, chilies, sugar, Garam Masala, paprika and cinnamon. Cook until peaches start to become soft but are still somewhat firm. Combine flour and orange juice and gradually add mixture to the peaches. Cook until mixture starts to thicken, about 1 or 2 minutes. Remove from heat

In a small bowl combine 1/4 cup pecans, 2 tablespoons of butter, peach preserves and honey. Microwave mixture at 20 second intervals until preserves melts. Spoon mixture into 6-4 inch crocks or a large 6 count muffin tin (Spay pans with cooking spray before filling)    

Unroll phyllo dough onto a flat surface and cut in half. Carefully remove a single sheet and brush with butter. Remove another sheet and place on top of first sheet and brush with butter. Repeat until you have 6 layers. (Do not butter last layer) Gently press phyllo into pan on top of pecan mixture.      

Spoon peach filling into cups and fold overhanging phyllo on top of filling brushing with butter after each fold. Brush tops generously with butter. Place crocks on baking sheet. (Pecan mixture may bubble and spill over while cooking)

Bake at 350 degree for 35 to 40 minutes or until golden brown.

Cool 5 minutes before removing from pan and gently flip pan onto serving tray. Serve warm with whipped cream or crème fraise. Makes 6 dumplings

 



This is what they look like when they are done!



The pecans  are still crunchy and the sauce has glazed the dumpling making the phyllo crispy and sweet!



The peaches are still somewhat firm and you can see the chili pepper and spices.