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Pear Melba Dumplings

 Pear Melba Dumplings
"I substituted pears in a favorite apple dumpling recipe, then added a raspberry sauce for this delicious variation," writes Doreen Kelly, Roslyn, Pennsylvania.
6 ServingsPrep: 15 min. Bake: 35 min.

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

2 of 2

Pear Melba Dumplings (continued)

Directions (continued)

  • 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.