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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
2 cups king arthur unbleached 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:
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.
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