Sugar Encrusted Pear Dumplings Food

PEAR DUMPLINGS

Steps:

• 1. Cut, core and cut pears or apples in to 8 pieces. Roll one apple or pear slice in each crescent roll. Place in 9 x 13 pan. Mix Margarine or butter with sugar in saucepan till melted. Add Mountain Dew. Pour over dumplings. Bake at 350 degrees about 20 minutes.
• 2. I had a little bit of Pampered Chef cinnimon and sugar in the pantry so I sprinkled that on top of these.

SUGAR SPICE PEAR GALETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the sugar, cinnamon, cardamom, nutmeg, ginger, and cloves.
• On a cutting board, cut the pears lengthwise in 2 halves, removing the cores. Slice into ¹⁄₁₆-inch (1 mm) thick slices. Slice all the way through, but keep the pear halves together.
• Lay the pie crust on the prepared baking sheet and arrange the pear halves on top, separating the slices to cover the center of the crust, leaving a 1-inch (2 cm) border around the edge.
• Sprinkle the sugar spice mix over and between the pear slices.
• Fold the edge of the crust over the pears.
• Beat the egg in a small bowl, then brush over the crust. Sprinkle coarse sugar on top of the egg wash.
• Bake for 25 minutes, or until the crust is golden brown.
• Serve warm, with ice cream if desired.
• Enjoy.

PEAR DUMPLINGS

Steps:

• Poach the pears: Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat, and cook for 20 to 30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly. Remove the pears to a bowl, bring the poaching liquid to rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, for at least 6 hours, preferably overnight.
• Assemble the dumplings: Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp paring knife or pastry wheel, cut dough into triangles (using the pear as a guide for the size). Cut as many leaf shapes as possible from the pastry scraps, and use the back of a paring knife to make the vein markings. Keep the pastry chilled on parchment-lined baking sheets until ready to use.
• Preheat oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove pears from poaching syrup and pat dry. Reduce syrup to about a cup for serving. Using a Parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top; take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges of dough with egg wash. Bring the edges of the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with egg wash and, if desired, sprinkle with sanding sugar. Place the dumplings on a parchment-lined baking sheet and chill until ready to bake.
• Cover stems with a small piece of parchment-lined foil. Bake in upper third of oven for 30 to 35 minutes. Transfer to wire rack and cool slightly, about 15 to 20 minutes. Spoon a couple of tablespoons of reduced syrup around the base of each pear. Serve warm.

SUGAR ENCRUSTED PEAR DUMPLINGS

Steps:

• In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
• Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
• You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
• Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
• If desired, drizzle with extra honey just before serving. Serve warm.

PEAR DUMPLINGS

Steps:

• 1. In 2-quart saucepan, combine water, the 1/2 cup sugar, cinnamon candies and 1/4 teaspoon of the nutmeg. Cook over medium heat, stirring occasionally, until mixture starts to boil. Remove from heat.2. Combine remaining sugar, remaining nutmeg and cinnamon. Set aside.3. In medium mixing bowl, mix together flour, baking powder and salt. With pastry blender, cut in margarine until mixture resembles coarse crumbs. 4. Combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add to flour mixture, stirring with fork until dough forms ball. Divide dough evenly into 6 pieces.5. On lightly floured surface, roll each dough piece into 7-inch round. Place pear half, on each round. Sprinkle 1/6 of sugar-cinnamon mixture over each pear half. Gently pull dough up and around pear, molding dough around pear, sealing completely. Place in 13 x 9 x 2-inch baking pan. Pour hot cinnamon syrup over dumplings.6. Bake at 375°F about 35 minutes or until pears are tender. Baste twice during baking, with syrup around dumplings. Serve warm or cold. VARIATIONS: * Substitute 6 medium nectarines, peeled and pitted, for pears.* Subsitute 6 small cooking apples, peeled and cored, for pears.

SUGAR-CRUSTED FRENCH TOAST WITH HONEYED APPLES

Steps:

• For poached apples:
• Combine first 7 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium-low; simmer 5 minutes. Add apples; cover and simmer until tender, about 12 minutes. Using slotted spoon, transfer apples to bowl. Boil syrup in saucepan until reduced to 1 1/4 cups, about 10 minutes. Add syrup to bowl with apples. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For french toast:
• Whisk eggs, yolks, milk, 2/3 cup sugar, vanilla, and salt in 15x10x2-inch baking dish. Place bread in single layer in egg mixture; spoon egg mixture over bread and let stand until soaked through, about 3 minutes.
• Melt 3 tablespoons butter in each of 2 large nonstick skillets over medium heat. Sprinkle each skillet with 2 tablespoons sugar. Add 3 bread slices to each skillet; cook until deep golden on bottom, about 3 minutes. Sprinkle top of bread slices with sugar, using 2 tablespoons for each skillet; turn slices over and cook until deep golden on bottom, about 3 minutes. Transfer French toast to plates. Place 1 apple half alongside each serving. Drizzle French toast with some of syrup from apples and serve.
• *Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.