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Raspberry Pear Dumpling 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: 9 inch square baking dish
Temp: 350°F degrees
Baking time: 40 minutes
Servings: 4

Raspberry Pear Dumpling Recipe

4 small firm ripe pears
pastry for double crust pie
1 egg white, beaten
1/4 cup no-sugar-added raspberry fruit spread
1 egg yolk
1 tablespoon reduced - fat sour cream

1. Preheat oven. Roll out pastry on a lightly floured surface to 1/8 - inch thickness. Cut four squares, each 6 inches square or large enough to enclose one pear; brush with egg white. Let stand 10 minutes.

2. Meanwhile, peel pears. Hollow out core of each pear to within 1/2 inch of bottom; fill with fruit spread. Place one pear on each pastry square; bring up four corners, pressing points together at top of pear to seal, using small amount of water to moisten pastry, if necessary. If desired, cut leaves from pastry scraps to decorate top of pear dumplings.

3. Place pear dumplings in a shallow baking dish. Beat egg yolk with sour cream; brush over dumplings. Bake 40 minutes or until pastry is golden brown and pears are tender when pierced with sharp knife. Serve warm or at room temperature.

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