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Raspberry Pear Dumplings


      pastry, for double crust pie
      1 egg white, beaten
      4 small firm ripe pears
      1/4 cup no-sugar-added raspberry fruit spread
      1 egg yolk
      1 tablespoon sour cream


    Preheat oven to 350 degrees. Roll pastry on lightly floured surface to 1/8-inch  thickness. Cut four squares, each 6 inches square or large enough to enclose one pear;  brush with egg white. Let stand 10 minutes. Meanwhile, peel pears. Hollow out core of each  pear to within 1/2 inch of bottom; fill with fruit spread. Place one pear on each pastry  square; bring up four corners, pressing points together at top of pear to seal, using  small amount of water to moisten pastry, if necessary. If desired, cut leaves from pastry  scraps to decorate top of dumplings. place in shallow baking dish. Beat egg yolk with sour  cream; brush over dumplings. Bake 40 minutes or until pastry is golden brown and pears are  tender when pierced with sharp knife. Serve warm or at room temperature.

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