Pear Dumplings Recipes

Steps:

• 1. Preheat oven to 375*. Stir together first 3 ingredients; cut shortening into flour mixture with a pastry blender until crumbly. Gradually add milk, stirring just until dry ingredients are moistened.
• 2. Turn dough out ont a lightly floured surface, and knead lightly 4 to 5 times. Shape into a 12-inch log. Cut log into 6 (2 inch) pieces. Shape each into a disk, and roll each into an 8in circle on a lightly floured surface.
• 3. Peel pears, reserving peels. Core each pear from bottom, leaving top 2 inches and stems intact.
• 4. Stir together brown sugar and cinnamon; spoon about 1 1/2 tbsp brown sugar mixture into each pear cavity, pressing firmly. Sprinkle remaining sugar mixture in center of pastr circles. Place 1 pear in center of each pastry circl. Dot pears with 1/4 cup softened butter. Press dough around pears with palms of hands, sealing around stem. Place in a lightly greased 13 x 9 baking dish.
• 5. Bake at 375* for 40 to 50 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning, if necessary.
• 6. Bring granulated sugar, next 3 ingredients, reserved pear peels, and 1 1/2 cup water to a boil over medium high heat, stirring constantly, 1 minute or until sugar is dissolved. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Pour through a wire mesh strainer into a bowl; discard solids. Pour syrup over dumplings. Serve immediately.

Steps:

• 1. Cut, core and cut pears or apples in to 8 pieces. Roll one apple or pear slice in each crescent roll. Place in 9 x 13 pan. Mix Margarine or butter with sugar in saucepan till melted. Add Mountain Dew. Pour over dumplings. Bake at 350 degrees about 20 minutes.
• 2. I had a little bit of Pampered Chef cinnimon and sugar in the pantry so I sprinkled that on top of these.

Steps:

• Poach the pears: Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat, and cook for 20 to 30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly. Remove the pears to a bowl, bring the poaching liquid to rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, for at least 6 hours, preferably overnight.
• Assemble the dumplings: Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp paring knife or pastry wheel, cut dough into triangles (using the pear as a guide for the size). Cut as many leaf shapes as possible from the pastry scraps, and use the back of a paring knife to make the vein markings. Keep the pastry chilled on parchment-lined baking sheets until ready to use.
• Preheat oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove pears from poaching syrup and pat dry. Reduce syrup to about a cup for serving. Using a Parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top; take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges of dough with egg wash. Bring the edges of the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with egg wash and, if desired, sprinkle with sanding sugar. Place the dumplings on a parchment-lined baking sheet and chill until ready to bake.
• Cover stems with a small piece of parchment-lined foil. Bake in upper third of oven for 30 to 35 minutes. Transfer to wire rack and cool slightly, about 15 to 20 minutes. Spoon a couple of tablespoons of reduced syrup around the base of each pear. Serve warm.

Steps:

• In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur.
• Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time.
• Heat oil in a 6-quart Dutch oven to 360 degrees F.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.

Steps:

• In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
• Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
• You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
• Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
• If desired, drizzle with extra honey just before serving. Serve warm.