ingredients :

° 2 crescent laps

° 16 slices of fresh peaches (if your peaches are small, use 2 slices of peaches for each triangular roll or 32 slices)

° 3/4 cup butter (1 1/2 pieces or 12 teaspoons)

° 1/3 cup brown sugar

° 1/3 cup white sugar

° 1 teaspoon cinnamon

° 2 teaspoons vanilla

° 1 12 oz. can of ginger beer (or choice of citrus soda)

* Directions :

Preheat oven to 350°F and grease a 9*13 baking dish.

Cut the peaches into slices so you have 16 large slices.

Detache crescent paste to triangles.

Roll a slice of peaches into a round, crescent-shaped triangle, starting at the largest end, then place in a baking dish. Don’t worry if the peach slice isn’t completely covered with the dough.

Melt the butter in a microwave-safe bowl or in a large pyrex measuring cup.

Add sugar, cinnamon, and vanilla extract, stirring well until combined.

Pour dumplings on peaches.

Pour two-thirds of a bag of ginger beer between the dumplings and along the edge of the pan so that the sugar/butter mixture remains over the dumplings.

Bake for 35-40 minutes or until golden brown.

Remove from the oven and leave for 10 minutes before serving. Serve with ice cream, and pour a little sauce mixture over it from the pan.