Pear Dumplings
For a quick and easy dessert make these impressive fall inspired pear dumplings!
A juicy pear, filled with nuts, dried fruit, brown sugar and then wrapped in a sugary golden pastry. Serve next to ice cream drizzled with maple orange sauce.
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Pear Dumplings ~ Behind The Curtain Dessert Challenge
Yield:
Serves 4
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Impressive Fall Dessert!
Ingredients
For the Dumplings:
- 1 Pillsbury pie crust
- 2 tablespoons pecans chopped
- 2 tablespoons dried cranberries, chopped
- 1 teaspoon light brown sugar, packed
- 1/4 teaspoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- dash salt
- 1/2 teaspoon butter, softened
- 2 medium Bosc pears
- 1 egg yolk
- 1 tablespoon water
- large crystal sugar or raw sugar
For the Maple Orange Sauce:
- 1/3 cup orange juice
- 1/4 cup pure maple syrup
- 1/8 teaspoon ground cinnamon
- dash of allspice
- 1 tablespoon cold butter
Instructions
For the Dumplings:
- Preheat oven to 400 degrees.
- Lin a baking sheet with parchment paper and set aside.
- Follow directions on the pie crust box for coming to room temperature.
- In a small bowl combine pecans, cranberries, brown sugar, flour, cinnamon and salt.
- Using your finger blend in the butter until combined.
- Peel pears.
- Cut each pear in half lengthwise.
- Remove stems.
- Using a spoon or melon baller remove cores, scooping out a tablespoon size piece.
- Spoon filling into scooped out area and lightly pack.
- Unroll crust, cut into 4 wedges.
- Place each pear half filled side up with the top of the pear at the longest point of the pie crust.
- Bring the sides up pressing into place.
- Then the bottom and the top. Using your fingers press and push the dough where you need it.
- Place filled side down on the prepared baking sheet.
- In a small bowl combine the egg yolk and water.
- Brush egg yolk mixture over dumplings; sprinkle with coarse sugar or raw sugar.
- Bake 30 to 33 minutes or until golden brown.
For the Maple Orange Sauce:
- In a small saucepan add the orange juice, maple syrup, cinnamon and allspice.
- Bring to a boil, reduce heat and simmer uncovered about 6 minutes or until reduced to 1/3 cup.
- Remove from heat, cut butter ; whisk into sauce until completely incorporated.
Notes
This recipe was adapted from the BHG Fall Baking 2013 magazine.
These dumplings look fabulous! I make my husband’s Grandmother’s Apple dumplings which use sliced apples but I love that you used a whole pear half and stuffed amazing goodness inside! Yummo 🙂