BAKED PEAR DUMPLINGS
2 cups sifted flour
1 tablespoon sugar
1/2 teaspoon salt
Cardamon seeds from 3 pods, crushed
2/3 cup shortening
1 egg, separated
2 tablespoons butter or margarine
1/4 cup brown sugar, firmly packed
1/4 cup chopped walnuts
4 firm ripe pears
Sift flour, sugar, and salt into medium-sized bowl, add cardamon
seeds; cut in shortening with pastry blender or 2 knives until
mixture is crumbly.
Place egg yolk in measuring cup (saving white), add cold water to
make 1/4 cup, mix well; pour over flour-shortening mixture, mix
lightly with fork just until dough holds together.
Cream butter or margarine with brown sugar in small bowl, add
walnuts; pare and core pears; stuff with mixture.
Divide dough in fourths, roll one fourth at a time to a 7-inch
round on lightly floured pastry cloth or board, place filled pear
in center; fold pastry up and around fruit, pinch to seal; place
in baking pan, 8x8x2.
Bake in hot oven (425) for 30 minutes, brush dumplings with slightly
beaten egg white, bake 15 minutes longer, or until pastry is
Serve warm, plain or with sweetened whipped cream, hard sauce, or
sour cream sprinkled with brown sugar.
Makes 4 servings.