Recipe: Country Style Pear Dumplings with Basic Pastry Dough

COUNTRY STYLE PEAR DUMPLINGS

" For a colorful presentation, garnish these irresistible dessert dumplings with fresh mint leaves, fresh raspberries, and a twist of orange peel."

2 portions Basic Pastry Dough (recipe follows)
2 tablespoons finely chopped pecans, almonds, or walnuts
1 tablespoon brown sugar
1/4 teaspoon finely shredded orange or lemon peel
Dash ground cinnamon
2 small pears
1 slightly beaten egg white
1 tablespoon water
Sugar
Half-and-half or light cream (optional)

Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside.

Lightly grease an 8x8x2-inch baking dish. Set baking dish aside.

In a small bowl stir together the pecans, almonds, or walnuts; brown sugar; orange or lemon peel; and cinnamon. Set aside.

Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside.

On a lightly floured surface, roll each portion of pastry dough into a 7- to 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish.

In a small bowl stir together the egg white and 1 tablespoon water. Brush egg white mixture over the wrapped pears. Sprinkle with sugar.

Bake in a 375 degree F oven about 40 minutes or till the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm.

BASIC PASTRY DOUGH
Makes 4 portions total

"Since this recipe makes four portions, freeze two for another use."

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water

In a medium mixing bowl stir together the flour and salt. Using a pastry blender, cut in the shortening till pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, till all dough is moistened.

Divide into 4 equal portions. Shape each portion into a ball and flatten slightly. Use 2 of the portions immediately as directed in above recipe.

To store the remaining 2 portions, seal portions of dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 weeks. To use, let dough stand at room temperature about 1 hour or till thawed. Continue as directed in above recipe.

Make-Ahead Tip: Up to 3 weeks ahead, prepare pastry; wrap, label, and freeze.

Source: Better Homes and Gardens
From: Kate, 07-01-97