1/3 c. apricot pineapple preserves
1/3 c. sugar
2 tsp. quick cooking tapioca
1/4 tsp. ground nutmeg
Almond pastry
Spicy cream topping

Combine preserves, sugar, tapioca and nutmeg. Mix well. Add fresh peaches. Stir to coat. Set aside. Roll almond pastry out onto a lightly floured surface, into an 18 x 12 inch rectangle. Cut into 6 (six inch) squares. Spoon about 1/2 cup peach mixture into center of each square.

Moisten edges of pastry with water and fold opposite corners to center. Press edges together to seal. Transfer dumplings to a greased baking sheet. Bake at 375 degrees for 40 minutes or until golden. Transfer to individual serving dishes while warm; spoon spicy cream topping over each dumpling.

ALMOND PASTRY:

2 c. all purpose flour
1/2 c. ground almond
1 tsp. salt
2/3 c. shortening
7 or 8 tbsp. cold water

SPICY CREAM TOPPING:

1 c. whipping cream
1/8 tsp. cinnamon
1 tbsp. powdered sugar
1/8 tsp. nutmeg

Beat whipping cream until foamy; add sugar, gradually and spices. Beating until soft peaks form. Chill until serving time.