Pear Dumplings (a Murphy/Boyd family recipe)

Recently we celebrated my husband’s birthday. (I’ll refrain from sharing our ages because I’m still in denial about mine!) When asked what kind of cake he would like to have, he gave his typical answer, “German chocolate cake.” The only problem with his choice is the dislike the children and I have for coconut! So . . . instead I asked for his second choice; “pear dumplings” was the answered I received. Pear dumplings are warm pieces of yummy goodness coated in more yummy goodness with a hint of cinnamon and vanilla with a slice of pear underneath. Good choice, my beloved, and happy birthday!


8 pear halves (You can use canned pears in light or heavy syrup, or you can use fresh pears if you cook them until fork tender before starting the dumplings.)

Liquid mixture:

½ stick butter (or alternative)

1 ½ cups sugar

2 cups water

1 teaspoon vanilla

Cinnamon topping:

¼ cup Better Batter gluten-free flour

¼ cup sugar

½ teaspoon cinnamon


1 recipe (8 biscuits) “Biscuits Supreme”, adapted from Better Homes & Gardens cookbook **See below.**


1. Place pear halves cut-side down in a baking dish.

2. Liquid mixture: Melt 1 stick of butter, 1 ½ cups sugar, and 2 cups water in a saucepan. Heat just until butter is melted, and sugar is dissolved. Stir in 1 teaspoon vanilla. Set aside.

3. Prepare biscuits, and place one biscuit on top of each pear half.

4. Cinnamon topping: Mix ¼ cup Better Batter gluten-free flour, ¼ cup sugar, and ½ teaspoon cinnamon together. Sprinkle mixture over the top of the biscuits.

5. Pour liquid mixture over the top of the biscuits.

6. Bake at 350 degrees until biscuits are golden brown.

7. Spoon some of the liquid mixture of over the tops of the biscuits immediately after removing from the oven.

8. Serve warm.

**Biscuits Supreme (adapted from Better Homes & Gardens New Cookbook, 1996)

Stir together 2 cups Better Batter gluten-free flour, 1 tablespoon baking powder, 2 teaspoons sugar, ½ teaspoon cream of tartar, and ¼ teaspoon salt. Cut in ½ cup butter, margarine, or shortening till mixture resembles coarse crumbs. Make a well in center. Add 2/3 cup milk all at once. Stir till moistened and cohesive – do not mix too much. When a dough has formed, place the dough onto a sheet of plastic wrap. Use the plastic wrap to help gently shape the dough into a “log.” Thenunroll the plastic wrap and slice the dough into 8 biscuits.