This vintage recipe was clipped from a magazine and pasted onto an index card, it also includes directions for freezing peaches. Date unknown. I’ve typed it below along with a scanned copy.

Peach Dumplings

BE SURE to freeze plenty of peach halves. Your family will call for this pastry treat often. And it’s easy on the cook.

Baking powder or shortcake mixture
Peach halves, partially thawed
Sugar and cinnamon
Grated cheese

ROLL OR PAT baking powder or shortcake mixture one-fourth inch thick. Cut in 4-inch squares. Place two partially thawed peach halves in the middle of each square. Fill centers of the peaches with a sugar and cinnamon mixture. Draw the four corners of the dough together on top of the fruit. Pinch edges together and sprinkle with grated cheese. Bake for 30 minutes at 350°.

Peel and pit peaches to be frozen quickly under cold running water. Cut directly into solution of ascorbic citric acid and ice water.

When peaches are to be packed in syrup they should be lifted from the ascorbic citric acid solution on a wooden spoon and transferred into the container. The container should be one-fourth filled with a 40 percent syrup. Add more syrup to cover fruit completely.

Crumple a piece of cellophane over the top of the peaches to keep them submerged before closing.

Don’t forget to label the containers. You might want to mark containers that hold especially nice pieces of fruit.