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Raspberry-Sauced Fresh Pear Dumplings

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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.
May 10, 2018

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

  • 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

350 Calories, 12g Total Fat, 2g Protein, 57g Total Carbs, 28g Sugars

Nutrition Facts

Serving Size: 8
Calories
350
Total Fat
12g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
5mg
Sodium
260mg
Total Carbs
57g
Dietary Fiber
3g
Sugars
28g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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