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Pear Melba Dumplings




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon cornstarch
2/3 cup butter-flavored shortening
4 to 5 tablespoons cold water
6 small ripe pears, peeled and cored
6 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons milk
1 tablespoon sugar

RASPBERRY SAUCE:
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 package (10 ounces) frozen raspberries, thawed
1/4 teaspoon almond extract
Ice cream, optional


Recipe



In a bowl, combine flour, salt and cornstarch.
Cut in shortening until mixture resembles coarse crumbs.
Stir in water until pastry forms a ball.
On a floured surface, roll into a 21-in. x 14-in. rectangle.
Cut into six squares.
Place one pear in center of each square.
Pack pear centers with brown sugar; sprinkle with cinnamon.
Brush edges of squares with milk; fold up corners to center and pinch to seal. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
Brush with milk; sprinkle with sugar.
Bake at 375° for 35-40 minutes or until golden brown.
Meanwhile, in a saucepan, combine sugar, cornstarch and water until smooth.
Add raspberries.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in extract.
Serve warm over warm dumplings with ice cream if desired.