DUMPLING SPICED SYRUP:

1-1/2 c. sugar
1-1/2 c. water
1/4 tsp. cinnamon
1/4 tsp. nutmeg, freshly grated
3 tbsp. unsalted butter

Cook first 4 ingredients in heavy, medium saucepan over low heat, stirring occasionally until sugar dissolves. Increase heat and boil until reduced to 1- 1/2 cups. Remove from heat and add butter.

DUMPLING DOUGH:

6 med. peaches (unpeeled, cut 3/8 inch slices)
1/3 c. sugar
Pinch of cinnamon
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2/3 c. unsalted chilled butter
1/2 c. milk

Preheat oven to 375 degrees. Combine peaches, sugar, and cinnamon in a large bowl, then add flour, baking powder, and salt. Cut in 2/3 cup butter until course meal forms. Add milk and mix with fork until dough just holds together. Gently roll out on a lightly floured surface to 18 x 12 inch rectangles. Cut into 6-inch squares. Mound 2/3 cup peach mixture in center of pastry square. Fold corners together at center, forming a square package. Pinch seams to seal. Arrange in 11 x 7 inch baking pan, spacing about an inch apart. Pour syrup around sides, dot each square with a tablespoon of butter. Sprinkle lightly with sugar. Bake until golden brown, (about 35 minutes); cool. Spoon sauce onto plates, top with dumpling.

PEACH DUMPLING CUSTARD SAUCE:

4 egg yolks (room temp.)
1/2 c. sugar
1 c. whipping cream
1/3 c. milk
1/4 c. fresh orange juice
1 tbsp. grated orange peel

Whisk yolks and sugar in medium bowl to blend. Scald cream with milk in heavy, medium saucepan. Gradually whisk into yolks. Mix orange juice and orange peel. Transfer to top of double boiler, set over simmering water. Whisk until custard is well thickened and leaves path on back of spoon when finger is drawn across, about 15 minutes. Cool.