Caramel Pear Dumpling

YIELD: 4 portions

PORTION: 1 pear



1-1/4 c. All-Purpose Flour

¼ tsp. Salt

1/3 c. Wesson® MFB Bakery Shortening Cube (Blue)

¼ c. Water, cold

4 Pears, medium, peeled and cored from bottom leaving stems intact

¼ c. J. Hungerford Smith® Walnut Sundae Topping

1 Egg White, beaten with 1 tbsp. water

1 tbsp. Sugar, granulated

¼ c. J. Hungerford Smith® Sweet Cream Caramel – Dulce de Leche, warmed

4 sprigs Mint, fresh


  1. Preheat conventional oven to 375°F.
  2. Dumpling Dough: In medium bowl, combine flour and salt; mix well. Using pastry cutter, cut Wesson® MFB Bakery Shortening Cube into dry ingredients until mixture is size of peas. Sprinkle water into mixture 1 tbsp. at a time, tossing with fork. Separate dough into 4 equal parts. On a lightly floured surface, roll each into 8” square.
  3. Stuff each pear with 1 tbsp. Walnut Sundae Topping. Immediately place each pear, bottom down, onto dough square.
  4. 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.
  5. Bake 40 minutes or until pear is tender and pastry is golden brown. Serve warm or at room temperature.
  6. To serve, drizzle each pear with Caramel and garnish with mint. Serve with extra Caramel.