Raspberry-Sauced Fresh Pear Dumplings

Razzle dazzle! Dumplings are hassle-free with refrigerated pie crust.

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Servings 8

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( 9 ) Ratings

9 Ratings

5 Stars 17%

4 Stars 22%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

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ingredients 9
Prep Time 50 min
Total Time 1 hr 10 min

Ingredients

Dumplings

1: box 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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 260mg; 260%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 3g 3% Sugars 28g 28% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 6%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sopraffina

report Posted Apr. 10, 2010 7:38 PM

I tried them with different amounts of filling to see what I could get away with. Even the ones that weren't filled all the way came apart during baking. I think I'd use a beaten egg to seal AND on top to brown them next time. After making them according to the recipe, they were very pasty looking and split apart, but definitely something I can work with next time!

Grandma Susie

report Posted Feb. 22, 2010 9:43 PM

I made these little jewels for our son's birthday dinner instead of the usual apple pie. He was pleasantly surprised, and asked "did you make these?" When he took his first bite, his grin told me it was better than apple pie. He loved them. The only shortcut I did was for the sauce. To the frozen raspberries I added enough jam to give the raspberries body as a sauce, it worked great. I just need practice making the little pockets. Next time I shall chop the pears into smaller pieces. Give it a try, you will be proud to serve these to family and friends.