Damn, it is HOT out there (at least in this part of the world). Not complaining! Love it, but it may get tricky to bake any goods with such heat. Some are totally worth the pain of turning the oven on though, like this little skillet treat.

Peaches are starting to pop at the farmers market and I just couldn’t resist snatching a few to get an early start on stone fruit season. These ones weren’t as sweet as expected (probably ’cause it’s still too early) hence, they’re perfect for a quick bake.

This is a summery twist on a winter recipe I did some time ago for baked (this one, memba?). Love the coconut sauce left at the bottom with the caramelized soft peaches. Add some ice cream and you’re set for summer success.

OH and this is a hit for dinner parties, looks so cool in the skillet! (If you don’t have a skillet visit your local thrift shop, they always have some hidden around).

Let’s get this peachy party started, yes?!

Peaches and Rum Coconut Cream Skillet Dumplings

Serves 6-8

Ingredients

*Base
– 5-6 peaches, not super ripe
– 1 tablespoon non-salted butter
– 1 tablespoon brown sugar
– 1/4 cup dark rum

*Dumplings
– 1 1/2 cups all purpose flour, sifted
– 2 teaspoons baking powder, sifted
– 1/3 cup flaked unsweetened coconut (shredded works too)
– 1/4 cup brown sugar
– 1 teaspoon vanilla extract
– 100g cold non-salted butter, in cubes (about 7 tablespoons)
– 1/3 cup cold milk

*Sauce
1 coconut milk
1/2 cup milk
1 tablespoon dark rum
1/4 cup brown sugar

Instructions:

1. Start with the base: cut the peaches in half, remove the pit, and then cut in quarters. Heat up the skillet over medium flame and place the butter in it, add the peaches in and fry them without moving them, let them sit so they brown, about 4 or 5 minutes. Once peaches are browned, add the brown sugar and rum, let them simmer and reduce until you can see some caramel happening – be careful not to burn the bottom. Remove from heat and set aside.

Time to preheat the oven! Turn it on at 350F

2. Make the dumplings: In a bowl place the flour, baking powder, and sugar and mix to combine (brake down any hard bits of sugar). Add the cold butter cubes and run the butter through your fingers to break it down. Work quickly so you don’t melt it. Keep going until mix looks like coarse meal (it’s like making a pie crust). Add the milk and vanilla and combine just until dough comes together – no need to knead. Place in the fridge while you get your other ingredients ready.

3. Now the sauce: in a bowl mix all the sauce ingredients until sugar is dissolved. Set aside.

4. Get your skillet with the caramelized peaches, take the dough out of the fridge and using your hands form little dumplings. Place dumplings on top of the peaches and pour the sauce on top of them. It’ll look soupy and messy, it’s all good. Place in the oven and bake for about 25-35 minutes until tops of dumplings are golden brown and sound hollow when you tap them with your nail.

Don’t over bake or you’ll dry the sauce.

Serve warm with a big spoon of ice cream or additional cream.

Can you taste that? It’s SUMMER!!! :D