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Pear Melba Dumplings Recipe

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"I substituted pears in a favorite apple dumpling recipe, then added a raspberry sauce for this delicious variation," writes Doreen Kelly, Roslyn, Pennsylvania.

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Pear Melba Dumplings Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

2 cups all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon cornstarch
2/3 cup butter-flavored shortening
4 to 5 tablespoons cold water
6 small ripe pears, peeled and cored
6 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons milk
1 tablespoon sugar
RASPBERRY SAUCE:
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 package (10 ounces) frozen raspberries, thawed
1/4 teaspoon almond extract
Ice cream, optional

Directions

In a large bowl, combine flour, salt and cornstarch. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until pastry forms a ball. On a floured surface, roll into a 21-in. x 14-in. rectangle. Cut into six squares.
Place one pear in center of each square. Pack pear centers with brown sugar; sprinkle with cinnamon. Brush edges of squares with milk; fold up corners to center and pinch to seal.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with milk; sprinkle with sugar. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.
For sauce, in a small saucepan, combine the sugar, cornstarch and water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Serve warm over warm dumplings with ice cream if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 528 calories, 23 g fat (6 g saturated fat), 1 mg cholesterol, 501 mg sodium, 77 g carbohydrate, 6 g fiber, 6 g protein.

Originally published as Pear Melba Dumplings in Taste of Home August/September 2001, p64

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