Cooking Through A Cookbook

Peach Dumplings with Bourbon Hard Sauce Review

Recipe 81 from The Smitten Kitchen Cookbook by Deb Perelman


WW Note: So this will cost you 29 points for one of the dumplings. But if you enjoy the peaches and all the yumminess that you fill it and top it with and then don’t wrap it in the pie dough then you can have one for 10 points.


This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on pages 234-237 or from the following sites:

Blueberries and Basil

Lea and Jay

What’s Cooking on Planet Byn


This recipe was made back in peach season but I can still taste and smell that drool worthy bourbon hard sauce! 🤤

Yes I cheated a little jumping forward to do a few recipes out of order but I really wanted to do them in season so you would know what it “should” taste like! But wrap up apples too and you’ll love it all the same!

The beautiful part of this recipe is that you can botch up the dough like I did and you’ll still have a delicious dessert to enjoy!

I feel like I have to apologise for the terrible photos for this recipe! I realized that I didn’t really have good lighting and dishes to photograph this! I believe that may still be the case now (regarding the dishes) but one day I hope to do this recipe justice with some better pictures!

If you have already made the All Butter Pie Dough recipe then you’ll find this recipe comes together quickly. I had a hard time with the butter melting in the dough. I should have cooled the dough down before wrapping the peaches because you can see in the finished product how the dumplings are sinking in.

Using my Pastry Mat next time should help with the melting a bit. But I would probably also pop the wrapped peaches in the fridge or freezer for 10 min before baking. That could have done the trick as well. I’ll say that using my flexible cutting mat with measure markers was very helpful to get my squares just right. And my ever faithful Pizza and Crust Cutter was what helped me with my clean edges 👍.

These make up 6 so they fit in a 13 x 9 perfectly with room to spare for them to spread a bit when they bake.

I forget to take pictures of making the bourbon hard sauce but you’ll beat together softened butter, confectioners sugar and bourbon until smooth. It has a texture like frosting but melts down over the hot dumpling because of the butter to make this incredibly amazing sauce that is beyond scrumptious! I actually used scotch my husband had instead of buying bourbon. It did the trick!

Sorry again about these pictures but just trust me it’s an amazing summer dessert!

Happy dumpling making!