Caramel Pear Dumpling
Yield: 4 portions
Portion Size: 1 pear
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Dumpling | ||
| All-purpose flour | 1¼ cups | |
| Salt | ¼ teaspoon | |
| Wesson® MFB Bakery Shortening | 27000 73651 | 1/3 cup |
| Water, cold | ¼ cup | |
| Fresh pears, medium, peeled and cored from bottom leaving stems intact | 4 each | |
| Filling/Topping | ||
| JHS® Walnut Sundae Topping | 27000 11910 | ¼ cup |
| Egg white, beaten with 1 tbsp. water | 1 | |
| Sugar, granulated | 1 tablespoon | |
| JHS® Sweet Caramel Dulce De Leche Topping, warmed | 27000 10730 | ¼ cup |
| Fresh mint | 4 sprigs |
Preparation:
- Dumpling Dough: In medium bowl, combine flour and salt; mix well. Using pastry cutter, cut Wesson® shortening into drys until mixture is size of peas. Sprinkle water into mixtue 1 TABLESPOON at a time, tossing with fork. Separate dough into 4 equal parts. On a lightly floured surface, roll each into 8-inch square.
- Stuff each pear with 1 TABLESPOON JHS® Walnut Sundae Topping. Immediately place each pear, bottom down, onto dough square.
- Moisten edges of dough with water; pull dough up and around top of pear. Pinch to hold in place, folding back dough slightly to expose stem. Brush dough with egg white. Sprinkle with sugar.
- Bake in preheated 375°F conventional oven 40 minutes or until pear is tender and pastry is golden brown. Serve warm or at room temperature.
- To serve, drizzle each pear with JHS® Caramel Dulce De Leche Topping. Garnish with mint. Serve with extra caramel sauce.
