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Pear Dumplings with Cream Sauce

Pear Dumplings with Cream Sauce

This is the most scrumptious recipe and ELEGANT!

Have you seen anything more beautiful than this? It is a half of a pear covered in pie crust and baked to perfection. As if that isn't enough, this cream sauce  takes this dessert to a whole new level  (I guarantee it is way better than Cool Whip and I'm a real Cool Whip fan).

I know you will like this. My family just loved it and it looks so amazing. 

How to make pear dumplings in a cream sauce

Pear Dumplings with Cream Sauce

  • 1/4 c. sugar
  • 1/2 tsp cinnamon
  • 3 medium sized Bartlett pears, peeled and cored
  • 1 pkg. (2 pie crusts) refrigerated pie crust
  • 1 large egg, separated
  • 2 cups half and half cream (I use fat free half and half)
  • 4 tsp cornstarch
  • 1/2 tsp almond extract
  • 4 whole cloves (if you don't have this, use stems from pears, cut in half so that you have 4 little stems
Preheat oven to 375 degrees
Mix sugar and cinnamon and set aside.
Unwrap one pastry crust and roll on a slightly floured surface to 1/8 inch thick because the crust is too thick as it comes out of the package. Cut out 4 - 7 inch circles, approximately, and save trimmings to make leaf shapes later.
Place pear half, cut side UP, on each 7 inch circle. Sprinkle 1 tsp cinnamon sugar in the center of the pear. Wrap pie crust up and around each pear. Seal as best you can and place the pear seam side down on baking dish. Repeat with the rest of the pears.
From the pie crust trimmings cut out leaf shapes, make impressions with a knife to show veins on leaves.
Brush dumplings with egg white and decorate each pear with 3 leaves as shown in the picture. Brush leaves with egg white also.
Bake at 375 degrees for 35 minutes or until golden brown. Remove from pan carefully and cool slightly. Put "stem" into each dumpling as shown in picture.
While waiting for the dumplings to cook, prepare the cream sauce. In a 2 quart saucepan, combine egg yolk, half and half, cornstarch and 3 tablespoons of sugar.
Cook over medium to low heat, stirring constantly, until thickened slightly, about 15 minutes. Remove from heat and stir in almond extract. Cool slightly.

Serve warm. Spoon some custard into each plate and top with the pear dumpling. ENJOY!

Pear dumplings in cream

Best wishes,


Hi, I'm Linda and I am the writer, crafter, and chief-cook-and-bottle-washer of this blog. Hope you will join me for some fun and it's all about fun. What if the Hokey Pokey IS what it's all about.

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  1. Looks and sounds heavenly.Do You also do dieter's versions of desserts-That's what I need BADLY.

  2. Thanks for linking up with Savoring Saturdays! I love this post and can't wait to try it. Hope to see you next week! Stumbled and pinned!