Razzle-dazzle Raspberry Sauced Pear Dumplings |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Put some fresh-made whipped cream or vanilla ice cream on this luscious dessert and you'll dazzle them with your footwork lol. Really good. They might even do the dishes? Ingredients:
dumplings |
1 (15-oz.) pkg. pie crusts |
2 firm ripe fresh pears, peeled, cored and coarsely chopped |
1/4 cup golden raisins |
1/4 cup firmly packed brown sugar |
1 tablespoon milk |
1 tablespoon sugar |
sauce |
1 (10-oz.) pkg. frozen raspberries in syrup, thawed |
3 tablespoons sugar |
1 teaspoon cornstarch |
Directions:
1. Let both pie crust pouches stand at room temperature for 15 to 20 minutes.
2. Heat oven to 425°F. In medium bowl, combine pears, raisins and brown sugar; mix well.
3. Remove crusts from pouches; unfold crusts.
4. Cut each crust into quarters.
5. Place about 1/3 cup pear mixture on each crust quarter.
6. Brush crust edges lightly with water.
7. Bring sides of each crust up to top of pears; press edges to seal, making 3 seams.
8. With pancake turner, carefully place dumplings, seam side up, in ungreased 15x10x1-inch baking pan.
9. Brush with milk; sprinkle with 1 tablespoon sugar.
10. Bake at 425°F. for 15 to 20 minutes or until deep golden brown. Cool on wire rack for 10 minutes.
11. Meanwhile, place raspberries in food processor bowl with metal blade or blender container; process until smooth.
12. If desired, place strainer over small saucepan;
13. pour raspberries into strainer.
14. Press berries with back of spoon through strainer to remove seeds; discard seeds.
15. Add 3 tablespoons sugar and cornstarch to raspberries in saucepan; cook over medium heat until mixture comes to a boil, stirring constantly.
16. Place in freezer for 5 to 10 minutes to cool quickly.
17. To serve, spoon raspberry sauce evenly onto each individual dessert plate.
18. Top each with dumpling.
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