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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Flaky, buttery pear dumplings bake on top of a sweet caramel syrup for a delicious dessert. I like to serve them alongside cinnamon ice cream. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 cup cold butter |
1/4 cup shortening |
4 to 5 tablespoons cold water |
2 large bosc pears |
sauce: |
1/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/2 cup water |
1/4 cup butter, cubed |
vanilla ice cream, optional |
Directions:
1. In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; wrap each portion in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
2. Peel pears and cut each into eight wedges. Roll out each portion of dough into a 10-in. x 8-in. rectangle. Cut each into eight 1-in.-wide strips. Wrap each strip around a pear wedge.
3. Place wrapped pears in an ungreased 11-in. x 7-in. baking dish. Combine brown sugar and spices; sprinkle over the top. In a small saucepan, bring water and butter to a boil; pour mixture over pear twists. Bake, uncovered, at 425° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 8 servings.
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