Pear Dumplings A La Creme
|Bartlett pears||3 Medium|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cream cheese||3 Ounce, softened (1 Package)|
|Ground cinnamon||1⁄4 Teaspoon|
|Egg||1 , separated|
|Half and half||2 Cup (32 tbs)|
|Almond extract||1⁄4 Teaspoon|
1. Peel pears. Cut each pear lengthwise in half; remove cores. Set pear halves aside.
2. Into medium-sized bowl, measure flour, butter or margarine, and cream cheese; knead until well blended. On floured surface with floured rolling pin, roll half of pastry 1/8 inch thick. Using 7-inch round plate as guide, cut 3 rounds from pastry. Reserve trimmings.
3. In cup, combine cinnamon and 1 tablespoon sugar. Sprinkle pastry rounds with half of sugar mixture. Place a pear half, cut side up, on each pastry round. Fold pastry over pears; pinch edges to seal. Place pastry-covered pears, seam side down, on ungreased large cookie sheet. Repeat to make 6 dumplings in all.
4. Preheat oven to 375°F. Reroll pastry trimmings; cut to make leaves. Brush pastry-covered pears with egg white; decorate with pastry leaves; brush leaves with egg white. Bake pear dumplings 35 minutes or until pastry is golden. Remove dumplings to wire rack. Cool slightly.
5. Meanwhile, in 2-quart saucepan, combine half-and-half, cornstarch, egg yolk, and 3 tablespoons sugar. Over medium heat, cook, stirring constantly, until custard coats back of spoon, about 15 minutes. Remove saucepan from heat; stir in almond extract. Cool slightly.
6. To serve, in each of 6 dessert dishes, spoon some custard; place a pear dumpling in custard. Insert a whole clove in tip of each to resemble a stem. Or refrigerate pears and custard separately to serve chilled later.