CARAMEL PEAR DUMPLING
Yield Portion Size
1-1/4 cups |
All-purpose flour
|
1/4 tsp |
Salt
|
1/3 cup |
Wesson® MFB Bakery Shortening Cube (Blue)
|
1/4 cup |
Water, cold
|
4 ea |
Fresh pears, medium, peeled and cored from bottom leaving stems intact
|
4 ea |
Fresh pears, medium, peeled and cored from bottom leaving stems intact
|
1/4 cup | |
1 |
Egg white, beaten with 1 tbsp. water
|
1 tbsp |
Sugar, granulated
|
1/4 cup | |
4 sprigs |
Fresh mint
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 33 mg | 3% |
Carbohydrate | 80 g | 27% |
Cholesterol | 0 mg | 0% |
Total Fat | 23 g | 36% |
Iron | 3 mg | 14% |
Potassium | 248 mg | 0% |
Calories | 552 kcal | 28% |
Sodium | 204 mg | 9% |
Protein | 7 g | 14% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 6 g | 28% |
Sugars | 33 g | 3% |
Vitamin C | 7 mg | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
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.
-
Step 2
Stuff each pear with 1 TABLESPOON J. Hungerford Smith® Walnut Sundae Topping. Immediately place each pear, bottom down, onto dough square.
-
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.
-
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.
-
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.
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