BOB & LENORE's COOKBOOK

PEAR DATE NUT DUMPLING

Ingredients:

Filling:
2 ounce butter, softened
3 Tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
dash ground ginger
1 teaspoon ground coriander
¼ cup chopped walnuts
¼ cup chopped dates
2-3 pears, peeled, halve & cored using small melon scoop then quartered
1 pastry recipe or pate sucree
Topping:
¾ cup sugar
2 tablespoons ground cinnamon
1 tablespoon ground allspice
1 pinch salt
½ teaspoon ground nutmeg

Method:

Combine filling ingredients in a bowl and mix with paddle until combined and smooth; refrigerate until firm. Clean pears. Roll out pie crust to 6” circle and place 2 tablespoons of filling, ¼ pear, and 1-2 teaspoons topping. Bring circle of dough up and pinch together well.* Bake at 400ºF for approximately 12-18 minutes or until pears are tender and crust is golden brown. *May be made as an open tart by placing circles of dough into a muffin top pan. Fill with scoop of filling and pears. Bake until pears are tender and crust is brown.

TO RECIPES

printable page