CARAMEL PEAR DUMPLING

JHS


Yield: 4 portions
Portion Size: 1 pear

Ingredients:SKU:Measure:
Dumpling
All-purpose flour 1-1/4 cups
Salt 1/4 tsp
Wesson® MFB Bakery Shortening Cube (Blue)27000 736511/3 cup
Water, cold 1/4 cup
Fresh pears, medium, peeled and cored from bottom leaving stems intact 4 ea

Filling/Topping
J. Hungerford Smith® Walnut Sundae Topping27000 119101/4 cup
Egg white, beaten with 1 tbsp. water 1
Sugar, granulated 1 tbsp
J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche, warmed27000 220331/4 cup
Fresh mint 4 sprigs

Preparation:

  1. Dumpling Dough: In medium bowl, combine flour and salt; mix well. Using pastry cutter, cut Wesson® MFB Bakery Shortening Cube into drys until mixture is size of peas. Sprinkle water into mixture 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.
  2. Stuff each pear with 1 TABLESPOON J. Hungerford Smith® Walnut Sundae Topping. Immediately place each pear, bottom down, onto dough square.
  3. 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.
  4. 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.
  5. To serve, drizzle each pear with J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche Topping. Garnish with mint. Serve with extra caramel sauce.
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