Razzle-Dazzle Raspberry Sauced Pear Dumplings Recipe

How to make it

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• Let both pie crust pouches stand at room temperature for 15 to 20 minutes.
• Heat oven to 425°F. In medium bowl, combine pears, raisins and brown sugar; mix well.
• Remove crusts from pouches; unfold crusts.
• Cut each crust into quarters.
• Place about 1/3 cup pear mixture on each crust quarter.
• Brush crust edges lightly with water.
• Bring sides of each crust up to top of pears; press edges to seal, making 3 seams.
• With pancake turner, carefully place dumplings, seam side up, in ungreased 15x10x1-inch baking pan.
• Brush with milk; sprinkle with 1 tablespoon sugar.
• Bake at 425°F. for 15 to 20 minutes or until deep golden brown. Cool on wire rack for 10 minutes.
• Meanwhile, place raspberries in food processor bowl with metal blade or blender container; process until smooth.
• If desired, place strainer over small saucepan;
• pour raspberries into strainer.
• Press berries with back of spoon through strainer to remove seeds; discard seeds.
• Add 3 tablespoons sugar and cornstarch to raspberries in saucepan; cook over medium heat until mixture comes to a boil, stirring constantly.
• Place in freezer for 5 to 10 minutes to cool quickly.
• To serve, spoon raspberry sauce evenly onto each individual dessert plate.
• Top each with dumpling.