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Raspberry-Sauced Fresh Pear Dumplings

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

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  • prep time 50 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.