1/2 c. sugar
1/2 c. water
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. (1/2 stick) butter
1/2 - 2/3 c. milk
4 med. size fresh peaches, pared and halved
1/4 c. sugar
1 tsp. cinnamon
Milk or half and half
1/2 c. water
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. (1/2 stick) butter
1/2 - 2/3 c. milk
4 med. size fresh peaches, pared and halved
1/4 c. sugar
1 tsp. cinnamon
Milk or half and half
Preheat oven to 375 degrees. Combine 1/2 cup sugar and 1/2 cup water in a small saucepan; bring to a boil. Whisk to dissolve sugar; set aside.
Combine flour, baking powder and salt in small deep mixing bowl; whisk to blend. Cut in butter until mixture resembles coarse meal. Gradually add milk, mixing with a fork until flour is moistened.
Gather up dough with fingers and press into a ball. Roll dough on lightly floured surface. Place a peach half on each.
Combine 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle 1 heaping teaspoon on each peach. Bring opposite corners of pastry to center; pinch edges to seal. Place in a buttered 2 quart shallow baking dish; pour sugar and water mixture around dumplings. Bake 30 to 35 minutes or until lightly browned. Serve warm with milk or half and half. 8 servings.
Substitute pared apple halves for peaches.
