SUGAR ENCRUSTED PEAR DUMPLINGS
These pear dumplings have a baklava-style filling and just glisten on the plate because of the coarse sugar coating! Use ripe but firm pears so they will retain their shape while baking. A refrigerated pie crust simplifies preparation, but you can use any preferred dough: I think Puff Pastry works best. Can make ahead through step 3. For an extra baker's touch, use excess dough to make small leaves to add to the tops of the pears. Also, you can core the pears from the top or bottom. Coring them from the bottom just allows you to leave the stem on, if you'd like, for presentation.
Provided by ninja
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
- Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
- You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
- Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
- If desired, drizzle with extra honey just before serving. Serve warm.
Nutrition Facts : Calories 406.1, Fat 20.6, SaturatedFat 4.4, Cholesterol 1.1, Sodium 209.2, Carbohydrate 56.3, Fiber 6, Sugar 32.3, Protein 3.4
PEAR DUMPLINGS
Martha first started making these beautiful pastry-wrapped poached pears as a caterer in Westport. This recipe has been adapted from"Martha Stewart's Pies & Tarts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Poach the pears: Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat, and cook for 20 to 30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly. Remove the pears to a bowl, bring the poaching liquid to rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, for at least 6 hours, preferably overnight.
- Assemble the dumplings: Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp paring knife or pastry wheel, cut dough into triangles (using the pear as a guide for the size). Cut as many leaf shapes as possible from the pastry scraps, and use the back of a paring knife to make the vein markings. Keep the pastry chilled on parchment-lined baking sheets until ready to use.
- Preheat oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove pears from poaching syrup and pat dry. Reduce syrup to about a cup for serving. Using a Parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top; take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges of dough with egg wash. Bring the edges of the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with egg wash and, if desired, sprinkle with sanding sugar. Place the dumplings on a parchment-lined baking sheet and chill until ready to bake.
- Cover stems with a small piece of parchment-lined foil. Bake in upper third of oven for 30 to 35 minutes. Transfer to wire rack and cool slightly, about 15 to 20 minutes. Spoon a couple of tablespoons of reduced syrup around the base of each pear. Serve warm.
CARAMEL DUMPLINGS
My family just loves these tender dumplings in the sweet, rich sauce. I love them because they turn out wonderful every time I make them, which is a lot! -Faye Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat the butter, brown sugar and water to boiling. Reduce heat to simmer. , Meanwhile, combine the dumpling ingredients; add apple if desired. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer for 20 minutes. Do not lift lid. If desired, serve warm with vanilla ice cream.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 329mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
More about "sugar encrusted pear dumplings recipes"
RECIPES WITH PEARS - COOKING AND THINGS TO MAKE
From food.com
PEAR DUMPLINGS RECIPE | GOOD FOOD
From goodfood.com.au
PEAR DUMPLINGS - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
EASY POACHED PEARS: SIMPLE, ELEGANT DESSERT -BAKING A …
From bakingamoment.com
10 BEST SUGAR DUMPLING RECIPES | YUMMLY
From yummly.com
BUTTERSCOTCH PEAR AND PECAN DUMPLINGS | BIGGER …
From biggerbolderbaking.com
PEAR DUMPLINGS - BAKING A MOMENT
From bakingamoment.com
Estimated Reading Time 3 mins
PEAR DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
- Combine first 3 ingredients; cut in shortening with a pastry blender until mixture is crumbly. Gradually add milk, stirring enough to make a soft dough.
- Turn dough out onto a lightly floured surface, and roll into a 21- x 14-inch rectangle. Cut rectangle into 6 (7-inch) squares with a pastry cutter.
- Peel pears, reserving skin. Core each pear from the bottom, leaving top 2 inches. Place each pear on a pastry square.
- Stir together brown sugar, cinnamon, and chopped nuts; spoon 2 teaspoonfuls mixture into each pear core, pressing firmly. Dot tops of pears evenly with butter. Moisten dumpling edges with water. Bring corners to center, pinching edges to seal. Place in a lightly greased 13- x 9-inch baking dish.
BAKED PEAR DUMPLINGS | SAVORY
From savoryonline.com
Category Baked Goods
SUGAR DUMPLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEARL DUMPLING RECIPE BY LYDIA - EASY RECIPES
From recipegoulash.cc
SUGAR ENCRUSTED PEAR DUMPLINGS RECIPE - FOOD.COM
From pinterest.co.uk
SUGAR ENCRUSTED PEAR DUMPLINGS RECIPES
From tfrecipes.com
FOODCOMBO
From foodcombo.com
BAKED PEAR DUMPLINGS | GIANT FOOD - STOP & SHOP
From recipecenter.giantfood.com
RASPBERRY-SAUCED FRESH PEAR DUMPLINGS RECIPE - PILLSBURY.COM
From pillsbury.com
PEAR DUMPLINGS WITH MAPLE-ORANGE SAUCE - BETTER HOMES
From bhg.com
SUGAR ENCRUSTED PEAR DUMPLINGS RECIPE - FOOD.COM
From pinterest.com
SUGAR ENCRUSTED PEAR DUMPLINGS RECIPE - FOOD.COM | RECIPE
From pinterest.ca
BEST SUGAR ENCRUSTED PEAR DUMPLINGS 829037 RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #fruit #dinner-party #romantic #summer #vegetarian #dietary #low-sodium #seasonal #low-in-something #pears #taste-mood #sweet
You'll also love