° 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.
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