Pear Dumpling with Raspberry Sauce Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together.

Pan size: 15 x 10 x 1 - inch baking pan
Temp: 425°F degrees
Baking time: 15 to 20 minutes
Servings: 8

Pear Dumplings with Raspberry Sauce Recipe

1 (15-oz.) package refrigerated pie crusts - double crust
3 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.) package frozen raspberries, thawed keeping all of the juice
3 tablespoons sugar
1 teaspoon cornstarch

1. Let both pie crust pouches stand at room temperature for 10 to 15 minutes. Heat oven to 425°F. In medium bowl, combine pears, raisins and brown sugar; mix well.

2. Remove crusts from pouches; unfold crusts. Cut each crust into quarters. Place about 1/3 cup pear mixture on each crust quarter.

3. Brush crust edges lightly with water. Bring sides of each crust up to top of pears; press edges to seal, making 3 seams. With pancake turner, carefully place pear dumplings, seam side up, on a un greased 15 x 10 x 1 - inch baking pan. Brush with pear dumplings with milk; sprinkle with tablespoon sugar.

4. Bake at 425°F. for 15 to 20 minutes or until pear dumplings ar a deep golden brown. Cool on wire rack for 10 minutes.

5. Meanwhile, place raspberries in a food processor bowl with metal blade or us a blender. Process until smooth. Use a big piece of cheese cloth to line a strainer over a small saucepan; pour raspberries into strainer. Press berries with back of spoon through cheese cloth lined strainer to remove seeds; ring out the cheese cloth and discard the seeds. Add 3 tablespoons sugar and cornstarch to raspberries in saucepan; cook over medium heat until mixture comes to a boil, stirring constantly. Place in freezer for 5 to 10 minutes to cool quickly.

6. To serve, spoon raspberry sauce evenly onto each individual dessert plate. Top each with dumpling.