Pear Melba Dumplings Recipe
Pear Melba Dumplings Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I substituted pears in a favorite apple dumpling recipe, then added a raspberry sauce for this delicious variation," writes Doreen Kelly, Roslyn, Pennsylvania.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pear Melba Dumplings in Taste of Home August/September 2001, p64

Nutritional Facts

1 each: 528 calories, 23g fat (6g saturated fat), 1mg cholesterol, 501mg sodium, 77g carbohydrate (35g sugars, 6g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pear Melba Dumplings in Taste of Home August/September 2001, p64

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