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Raspberry-Sauced Fresh Pear Dumplings
Raspberry-Sauced Fresh Pear Dumplings
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Razzle dazzle! Dumplings are hassle-free with refrigerated pie crust.
Prep Time:
50 Min
Total Time:
1 Hr 10 Min
Makes:
8 servings
(4)
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RECIPE
TIPS
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NUTRITIONAL INFO
INGREDIENTS
Dumplings
1
box (15 oz) Pillsbury® refrigerated pie crusts
2
firm ripe pears, peeled, cored and coarsely chopped
1/4
cup golden raisins
1/4
cup packed brown sugar
1
tablespoon milk
1
tablespoon sugar
Sauce
1
package (10 oz) frozen raspberries in syrup, thawed
3
tablespoons granulated sugar
1
teaspoon cornstarch
DIRECTIONS
1.
Heat oven to 425°F. In medium bowl, gently mix pears, raisins and brown sugar.
2.
Remove crusts from pouches; place flat on cutting board. Cut each crust into 4 wedge-shaped pieces. Place about 1/3 cup pear mixture on each crust piece.
3.
Brush crust edges lightly with water. Bring sides of each crust piece up to top of pears; press edges to seal, making 3 seams. With pancake turner, carefully place dumplings, seam side up, in ungreased 15x10-inch pan with sides. Brush with milk; sprinkle with 1 tablespoon granulated sugar.
4.
Bake 15 to 20 minutes or until deep golden brown. Cool on wire rack 10 minutes.
5.
Meanwhile, place raspberries in food processor or blender; cover and process until smooth. If desired, place strainer over 1-quart saucepan; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Stir 3 tablespoons sugar and cornstarch into raspberries in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Place in freezer to cool quickly, about 5 to 10 minutes.
6.
To serve, spoon raspberry sauce evenly onto each individual dessert plate. Top each with dumpling.
High Altitude Directions