Pear Dumplings A La Creme

Demonstrated by: Sergeant First Class Jimelyn E. Neal, United States Army.
Fit to Fight on May 16, 2000.



Pear Dumplings A La Creme

  • 3 Bartlett pears, pared
  • 1 1/2 cups sifted flour
  • 1/2 cup butter or margarine, softened
  • 3 oz cream cheese, softened
  • 4 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 6 whole cloves
  • 1 egg, separated
  • 2 cups light cream
  • 4 teaspoons cornstarch
  • 1/4 teaspoon almond extract


Pear Dumplings:

  1. Preheat electric oven to 375°F.
  2. Cut pears into lengthwise halves; remove cores.
  3. In a bowl, combine flour, butter, and cream cheese; mix until crumbly.
  4. On a lightly floured surface, roll dough to 1/8-inch thickness.
  5. Cut into six 6-inch circles; reserve trimmings.
  6. Combine 1 tablespoon of the sugar and the cinnamon; sprinkle over dough circles.
  7. Place a pear half, cut-side up, on each circle.
  8. Shape dough around pear halves.
  9. Place dumplings, seam-side down, on ungreased baking sheets.
  10. Roll reserved dough and cut into leaf shapes.
  11. Brush dumplings with beaten egg white; decorate with dough leaves.
  12. Brush leaves with egg white and insert a clove in the tip of the dough to resemble a stem.
  13. Bake for 35 minutes or until golden brown.
  14. Cool.


  1. In a saucepan, combine egg yolk, cream, cornstarch, and the remaining 3 tablespoons sugar.
  2. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon, about 15 minutes.
  3. Add almond extract and cool.
  4. Spoon custard on dessert plates; top with a dumpling.

Makes 6 servings.


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