FRESH PEAR & CREAM CHEESE DUMPLINGS..RECIPE

Astley Hall, my hometown in England..Elizabethan Estate

THESE ALWAYS REMIND ME OF HOME IN ENGLAND DURING THE WINTER MONTHS..then they were served with a sweet and spicy white sauce 6 servings

1 cup all purpose flour
1/2 tsp salt
1 cup whole wheat flour
1 cup margarine
7-8 tbsp water

6 small ripe dessert pears..peeled cored and left whole
6 ozs softened cream cheese
1/4 cup chopped raw nuts
6 tsp sugar

Mix  flour and   salt together and cut in the butter to crumbs.
Add the water a spoonful at a time adding just enough to form a dough with the hands.
Form dough into a rectangle and allow to rest for 1 hour.

Preheat oven 400f
middle to higher shelf


On a floured board roll the dough into a 21 x14 inch rectangle and cut into 6 x 7inch squares.

Mix the cream cheese and nuts together, then push into the center of each pear and place each pear "standing" in center of each pastry square.

dust each filled pear with 1 tsp sugar

Wet the edges of the pastry and fold the corners to the center over the pear, to wrap the pear, seal the edges by pinching together the ends.
Place each wrapped pear/dumpling into a greased 13 x9 x 2inch ovenproof dish
Bring 1 1/2 cups water to the boil and add
1 1/2 cup brown sugar cook on rolling boil for 15 mins.
Remove from heat and add
4 tbsp butter 1 tsp ground spice (same as in the white sauce,below)

Pour this buttery syrup over the dumplings
Bake 35-40 mins

serve with syrup and the white sauce

These are fantastic!

Variations you may use apples or large plums/peaches (remove the pits but leave the fruit whole)

white sauce:

2 cups milk (nut milk is fine)
1/4 cup brown sugar packed
2 tbsp butter
3 tsp cornstarch
1/4 tsp ground cloves or allspice

heat milk ( keep 1/4 cup) to rolling boil, add sugar, stir well.
Mix cornstarch with remaining milk and add to milk and cook to thickened.
Stir in spice and butter, mix well.
Remove from heat, and allow to cool
May also add 2tsp rum or whisky