Preheat the oven to 350 degrees and thoroughly grease a 9x13 sized baking dish.
Unwrap crescent roll dough and separate into the set triangles.
Place a peach slice in the center of each triangle then roll up the croissant around it. Place each peach dumpling into the baking dish.
In a bowl, whisk together butter, whiskey, both sugars, vanilla, cinnamon, nutmeg, and pinch of salt until combined then pour over the dumplings.
Next pour soda around the rolls then bake for 40-45 minutes or until they turn perfectly golden brown.
Serve warm with ice cream if desired.
Before storing, allow the dumplings to completely cool. You should be able to hover your hand over the top of the dish and not feel any radiant heat. Wrap the top of the dish (or place leftovers in an airtight container) and store in the refrigerator for up to 3 days. To reheat Peach Dumplings in the oven: preheat the oven to 350 degrees, remove the dumplings from the fridge, and place the desired amount in an oven-safe dish. Heat the dumplings for 10-15 minutes or until warmed all the way through. If reheating the entire dish, heat for 25-30 minutes. Allow to cool for 5 minutes before serving.To reheat Peach Dumplings in the microwave: place the desired portion on a microwave-safe plate, then heat in 30 second intervals until nice and hot. Watch out! It’s gonna be HOT.