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Raspberry-Sauced Fresh Pear Dumplings

raspberry-sauced fresh pear dumplings Dessert
Raspberry-Sauced Fresh Pear Dumplings
  • Prep 50 min
  • Total 1 hr 10 min
  • Servings 8
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Razzle dazzle! Dumplings are hassle-free with refrigerated pie crust. ...MORE + LESS -

Ingredients

1 box Pillsbury™ refrigerated pie crusts
2 firm ripe pears, peeled, cored and coarsely chopped
1/4 cup golden raisins
1/4 cup packed brown sugar
1 tablespoon milk
1 tablespoon sugar

1 1/4 cups frozen raspberries in syrup, thawed
3 tablespoons granulated sugar
1 teaspoon cornstarch

Steps

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  • 1
    Heat oven to 425°F. In medium bowl, gently mix pears, raisins and brown sugar.
  • 2
    Remove crusts from pouches; place flat on cutting board. Cut each crust into 4 wedge-shaped pieces. Place about 1/3 cup pear mixture on each crust piece.
  • 3
    Brush crust edges lightly with water. Bring sides of each crust piece up to top of pears; press edges to seal, making 3 seams. With pancake turner, carefully place dumplings, seam side up, in ungreased 15x10-inch pan with sides. Brush with milk; sprinkle with 1 tablespoon granulated sugar.
  • 4
    Bake 15 to 20 minutes or until deep golden brown. Cool on wire rack 10 minutes.
  • 5
    Meanwhile, place raspberries in food processor or blender; cover and process until smooth. If desired, place strainer over 1-quart saucepan; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Stir 3 tablespoons sugar and cornstarch into raspberries in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Place in freezer to cool quickly, about 5 to 10 minutes.
  • 6
    To serve, spoon raspberry sauce evenly onto each individual dessert plate. Top each with dumpling.
 

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
350
% Daily Value
Total Fat
12
Saturated Fat
5
Trans Fat
0
Cholesterol
5
Sodium
260
Dietary Fiber
3
Sugars
28
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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