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DUMPLINGS AND PEARS
KLOSSE UND BIRNEN (MECKLENBURG)

The former province of Mecklenburg, the region between Berlin and the Baltic, was well known for its fresh fruit and delicious fruit recipes. In fact fruit tarts are often served here as part of the main course with stewed or roast meat. The following recipe, whether served hot or cold, makes an excellent dessert or a light evening meal.

 

Serves 6 to 8.

THE DUMPLINGS:

1/2 cup butter
4 eggs
1/2 teaspoon salt
a pinch of grated nutmeg
3 tablespoons FRESH breadcrumbs

PEARS:

2 lb. ripe pears, peeled, cored and halved
2 tablespoons sugar
juice of 1 lemon
1 Split vanilla bean or 1 Tblsp pure vanilla extract
2 teaspoons cornstarch

 

 

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