Mini-Peach Dumplings with Red Raspberry Sauce

Peaches have a sweet pleasing fragrance. That has to do with the fact that they are a member of the rose family. They were first cultivated in China where they were revered as a symbol of longevity. Mmmm... the Chinese are really smart about such things. Maybe peaches are the fountain of youth? Holy crap... this is big news! Okay, first, no one panic. Second, let's just keep this bit of information between us. If the word gets out, then peach prices will skyrocket.

This is nature at its best!

In South Carolina and Gerogia you will find acres and acres of this beautiful sight if your travel up and down the dusty red roads in the country side.

Ingredients for pastry:
1 refrigerated pie crust (from 15 ounce package)
1 egg white, slightly beaten
1 tablespoon sugar

Ingredients for peach filling:
2 peaches
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon flour
juice from half a lemon

Ingredients for raspberry sauce:
1/2 cup red raspberry jam
1 tablespoon Amaretto liqueur

Directions:
1. Allow crust pouch to stand at room temperature for 15 to 20 minutes.

2. Heat oven to 425 degrees. Remove dough from pouch; unroll. Peel off plastic sheet. Cut dough into 3-inch squares. Reroll dough scraps and make remaining squares. You should have 8 squares.

3. Peel peaches and cut into small pieces. Place in small bowl and toss with lemon juice. Add sugar, cinnamon, and flour. Mix gently.

4. Divide peach mixture among squares. Brush dough edges lightly with water. Bring corners of pastry up to top; press edges of to seal. Cut steam and leaves from any pastry scraps and attach to dough with water.

5. Brush with beaten egg white and then sprinkle with sugar.

6. Bake for 15-to 18 minutes.

7. Warm raspberry jam in microwave. Mix in liqueur and serve with mini-dumplings.