Serves 6 to 8. INGREDIENTS: THE DUMPLINGS: 1/2 cup butte 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 DIRECTIONS: 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.
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