One of my favorite desserts EVER is the "whole peach dumpling with honey-caramel sauce" made at Julienne's. After finishing art school, I worked for a few months at the gourmet market of this French-California neighborhood bistro and this is where I was first introduced to this sweet treat. Imagine: a whole, fresh peach with skin on and pit intact, enveloped in a perfect pastry dough and baked until the peach inside becomes tender and the pastry turns a golden brown. The recipe calls for sugar on top and a decadent honey-caramel sauce, but I am always content with just the peach itself -- it's an individual serving of peach pie with just the right ratio of peach to crust, in an adorable package.
A few years later, I was honored to return to work at Julienne's, but this time as the photographer of their cookbook. I was pleased to discover that the Whole Peach Dumpling recipe had made it to the cookbook. This is a simple yet sophisticated dessert that is great fun to make with kids, to bring to a summer picnic, or to serve at an elegant dinner party.