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.

Best wishes,