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Pear Dumpling with Blueberry Sauce

Serves 4

Baking Time: 18-20 min. – watch last 5 min. carefully

1 Pillsbury Pastry Pie Round – each round makes 4 dumplings
4 Pear Halves – drained
Nutmeg – Raw Sugar
1 Egg White – egg wash on pastry
Smuckers Blueberry Syrup
Powdered Sugar

Heat oven on Convection 400’ – spray baking sheet with Pam to ensure no sticking.

Cut pastry round into 4 equal parts – brush all inside edges with egg wash for best seal

Place one pear half in middle of each pastry quarter – small end inward – sprinkle lightly with ground nutmeg if desired.

Create dumpling shape by folding/pinching pastry around pear half – final shape is like a puffy triangle – Place on baking sheet – egg wash pastry all over outside of dumpling – sprinkle liberally with raw sugar.

Bake at 400’ for 15 -18 min. – lower to 375 if starting to burn on edges. Pastry should be glistening but dry to touch when done. Err on side of over baking just a little – Under cooked pastry will be too doughy to serve.

To Serve: Puddle blueberry syrup in middle of mid-size plate. Place dumpling in center of syrup and sprinkle with powdered sugar. Add sprinkle of fresh blueberries if desired. Serve immediately – warn guests that dumpling is HOT in middle.