Recipe Fresh Pear Dumplings with Raspberry Sauce

Recipe Fresh Pear Dumplings with Raspberry Sauce

Recipe adapted from Pillsbury

Pear Dumplings:

2 firm, ripe pears, cored and chopped
1/4 cup golden raisins
1/4 cup brown sugar
1 pie crust
water
1 tablespoon milk
1 tablespoon sugar

Raspberry Sauce:

1 package (10 ounces) frozen raspberries
1 teaspoon cornstarch
3 tablespoons sugar

1. Heat oven to 425° F.
2. In medium bowl, combine pears, raisins and brown sugar. Mix well.
3. Lay out pie crust. Cut into quarters. Spoon pear filling on top of dough. Brush edges with water. Fold up sides to form three seams.
4. Place dumpling, seam-side up, on baking sheet. Brush tops of dough with milk. Sprinkle with sugar.
5. Bake 18 minutes, or until golden brown. Cool on rack.
6. In blender, blend raspberries until smooth. Pour blended raspberries into saucepan. Add cornstarch and sugar. Bring to boil, stirring often. Place in freezer 10 minutes.
7. Drizzle raspberry sauce on plate. Place dumpling over sauce. Top dumpling with additional raspberry sauce.