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Print this Recipe    Pear Dumplings

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
golden-brown.

Serve warm, plain or with sweetened whipped cream, hard sauce, or
sour cream sprinkled with brown sugar.

Makes 4 servings.

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