Pear Soup With Dumplings

• 1 None lemon, finely peeled and squeezed
• 4 1/3 lbs juicy pears (Bartlett, for example), peeled, cored and 3 1/3 lb coarsely chopped, the rest sliced
• 3/4 cup + 2-3 tbsp sugar
• 1 None cinnamon stick
• 8 None pieces melba toast
• 2 cups dry white wine
• 3 None eggs
• 1 cup all purpose flour
• None None heavy cream
• None None brown sugar

1. Put 3 1/3 lbs of the pears and the lemon juice in a large pot with 4 1/4 cups of water, 3/4 cup of the sugar, the cinnamon stick and lemon peel. Bring to a boil, cover and simmer for about 15 mins. Meanwhile, soak in the melba toast in cold water.
2. Push the pears and soup through a sieve and return them to the pot. Crumble the melba toast and add them to the soup with the white wine. Bring it to a boil and simmer for 2-3 mins, while stirring. Add the slices of pear, bring the soup back to a boil and simmer for 4-5 mins. Add 1-2 tbsp of sugar to taste.
3. For the dumplings: boil a large pot of water. Beat the eggs with 1 tbsp of sugar and 2 tbsp of water. Add the flour gradually to make a smooth dough. Using 2 dessert spoons, cut small dumplings off the dough, put them into the water and and cook for about 5 mins. Lift them out with a slotted spoon, drain them well and put them in the pear soup. Serve soup with a drizzle of cream and a sprinkling of brown sugar.

lemon, bartlett, cinnamon stick, melba, white wine, eggs, flour, heavy cream, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/18800 (may not work)