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DUMPLINGS AND PEARS
Serves 6 to 8.
1/2 cup butter
2 lb. ripe pears, peeled, cored and halved
1 . Beat the butter with the eggs until foamy, and season with salt and nutmeg. Add the breadcrumbs, stirring constantly.
If the mixture becomes too stiff, add a little water.
Drop tablespoonsful of the mixture into boiling water and cook for about 7 minutes. Remove with a slotted spoon and place in a serving dish.
Simmer the pears in 6 cups of water with the sugar and lemon juice and vanilla for 10 to 15 minutes or until tender. Remove the pears and add them to the dumplings. Thicken the cooking liquid with cornstarch dissolved in a little bit of cold water.
Cook till it thickens and pour this over the pears and dumplings.
NOTE: TO MAKE FRESH BREADCRUMBS, PUT FRESH BREAD IN BLENDER OR FOOD PROCESSOR AND PULSE ON AND OFF UNTIL YOU GET CRUMBS.
Country Cooking..Regional and Traditional recipes of Europe and N. America
Donated by Olga Drozd
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Last updated February 21, 2008