Pear Soup With Dumplings

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.