Pear Melba Dumplings

• 2 cups all-purpose flour
• 1-1/4 teaspoons salt
• 1/2 teaspoon cornstarch
• 2/3 cup butter-flavored shortening
• 4 to 5 tablespoons cold water
• 6 small ripe pears, peeled and cored
• 6 tablespoons packed brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons whole milk
• 1 tablespoon sugar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 package (10 ounces) frozen raspberries, thawed
• 1/4 teaspoon almond extract
• Ice cream, optional

1. In a large bowl, combine flour, salt and cornstarch. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until pastry forms a ball. On a floured surface, roll into a 21x14-in. rectangle. Cut into six squares.
2. Place one pear in center of each square. Pack pear centers with brown sugar; sprinkle with cinnamon. Brush edges of squares with milk; fold up corners to center and pinch to seal.
3. Place in a greased 15x10x1-in. baking pan. Brush with milk; sprinkle with sugar. Bake, uncovered, at 375u0b0 for 35-40 minutes or until golden brown.
4. For sauce, in a small saucepan, combine the sugar, cornstarch and water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Serve warm over warm dumplings with ice cream if desired.

flour, salt, cornstarch, butter, cold water, brown sugar, ground cinnamon, milk, sugar, sugar, cornstarch, water, frozen raspberries, almond extract, cream

Taken from www.tasteofhome.com/recipes/pear-melba-dumplings/ (may not work)