Sugar Encrusted Pear Dumplings Recipes

SUGAR ENCRUSTED PEAR DUMPLINGS

Steps:

• In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
• Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
• You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
• Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
• If desired, drizzle with extra honey just before serving. Serve warm.

PEAR DUMPLINGS

Steps:

• 1. Cut, core and cut pears or apples in to 8 pieces. Roll one apple or pear slice in each crescent roll. Place in 9 x 13 pan. Mix Margarine or butter with sugar in saucepan till melted. Add Mountain Dew. Pour over dumplings. Bake at 350 degrees about 20 minutes.
• 2. I had a little bit of Pampered Chef cinnimon and sugar in the pantry so I sprinkled that on top of these.

PEAR DUMPLINGS

Steps:

• 1. Preheat oven to 375*. Stir together first 3 ingredients; cut shortening into flour mixture with a pastry blender until crumbly. Gradually add milk, stirring just until dry ingredients are moistened.
• 2. Turn dough out ont a lightly floured surface, and knead lightly 4 to 5 times. Shape into a 12-inch log. Cut log into 6 (2 inch) pieces. Shape each into a disk, and roll each into an 8in circle on a lightly floured surface.
• 3. Peel pears, reserving peels. Core each pear from bottom, leaving top 2 inches and stems intact.
• 4. Stir together brown sugar and cinnamon; spoon about 1 1/2 tbsp brown sugar mixture into each pear cavity, pressing firmly. Sprinkle remaining sugar mixture in center of pastr circles. Place 1 pear in center of each pastry circl. Dot pears with 1/4 cup softened butter. Press dough around pears with palms of hands, sealing around stem. Place in a lightly greased 13 x 9 baking dish.
• 5. Bake at 375* for 40 to 50 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning, if necessary.
• 6. Bring granulated sugar, next 3 ingredients, reserved pear peels, and 1 1/2 cup water to a boil over medium high heat, stirring constantly, 1 minute or until sugar is dissolved. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Pour through a wire mesh strainer into a bowl; discard solids. Pour syrup over dumplings. Serve immediately.