CARAMEL PEAR DUMPLING

Directions

1. Step 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. Step 2

   Stuff each pear with 1 TABLESPOON J. Hungerford Smith® Walnut Sundae Topping. Immediately place each pear, bottom down, onto dough square.

3. Step 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. Step 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. Step 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.