Pears and Dumplings

For the Dumplings

1/4 cup butter
2 eggs
pinch salt
1 teaspoon sugar
a pinch of grated nutmeg
1/2 -1 cup FRESH bread crumbs, 2-4 slices of bread
1 quart boiling water in small pan so it is 4 inches deep

For the Pears and Sauce:
2 cups water in a narrow pot
2 firm pears, cored and halved
2 tablespoons sugar
1/4 teaspoon salt
juice of 1/2 lemon
1 Split vanilla bean or 1 Tblsp pure vanilla extract
2 tablespoons cornstarch mixed with1/2 cup cream or milk.

For the Dumplings:

Gather your ingredients, Grind the bread crumbs, grate the nutmeg and melt the butter. Put the water on to boil.

2. You can use FRESH white bread or wheat bread and grind in a food processor for a few seconds to make a fine crumb. If you grind too long you'll get powder.

3. Whip the egg whites and butter till frothy.
Add the sugar, nutmeg and salt.

4. Add the half cup of bread crumbs. Keep adding crumbs until you get a light dough. Just enough so a dumpling holds its shape.

5. It is good to do a test dumpling and see that it holds together. Turn the water down to a simmer and cook one dumpling. Dip your spoon in the water then make a nice tight ball the size of a marble. If your test goes well, drop in the dumplings. Let the dumplings simmer for about 4 minutes. Remove with a skimmer or slotted spoon to a plate. I don't over crowd the pot, I did half the batter at one time.

6. For the Pears and Sauce
Gather your ingredients, You can peel the pears before or after you poach them.
I used a melon baller to core and a scissor to split the vanilla bean down the center. It is actually better for the pear to be
not too ripe even a bit under ripe works, the cooking will soften them.

7. Add the sugar, salt, lemon juice, vanilla bean to the water and bring to a simmer. Cook pears for about 5 minutes until they are tender.

8. Place half of a sliced pear on a plate, 4 dumplings and divide the sauce for 4 servings approx. 1/2 cup sauce.