Butterscotch Pear and Pecan Dumplings are a delightful blend of sweet, nutty, and fruity flavors that melt in your mouth. The tender pears, wrapped in a soft, pillowy dough, are perfectly complemented by the rich, caramel-like butterscotch sauce. Each bite offers a satisfying crunch from the toasted pecans, creating a harmony of textures that’s simply irresistible. Ready in just over an hour, this dessert is surprisingly easy to make yet feels indulgent and special.

Warm, gooey, and fragrant, these dumplings are a treat for the senses, perfect for cozy evenings or impressing guests. The butterscotch’s deep sweetness pairs beautifully with the pears’ natural juiciness, while the pecans add a toasty, earthy note. Whether served fresh from the oven or with a scoop of vanilla ice cream, this dessert is sure to become a favorite. It’s comfort food at its finest, with a touch of elegance.

Ingredients for Butterscotch Pear and Pecan Dumplings

Pâte Brisée:
2 ½ cups (12 ½ oz/355g) all-purpose flour
½ teaspoon salt
1 cup (8oz/225g) cold butter, diced (keep it cold for best results)
6-8 tablespoons ice water (add gradually as needed)
Pear Dumplings:
½ cup (2 ½ oz/71g) pecans, toasted and finely chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
3 Butterscotch Pears, peeled and halved (or substitute with firm, ripe pears)
Egg wash (1 egg beaten with 1 tablespoon water)
Granulated sugar, for sprinkling
Salted Caramel Sauce, for serving (store-bought or homemade)

Step-by-Step Instructions

Make the Pâte Brisée: In a bowl, combine the all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Add 6 tablespoons of ice water and stir to form a dough. If the mixture is too dry, add more water, 1 teaspoon at a time, until the dough just holds together. Shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven: When the dough is chilled, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Pecan Filling: In a small bowl, combine the toasted pecans, brown sugar, and melted butter. Mix well.
Prepare the Pears: Use a melon baller or small spoon to scoop out the core of each pear half, creating a tablespoon-sized hole. Firmly pack the holes with the pecan mixture.
Roll the Dough: Divide the pâte brisée into 6 equal pieces. On a floured surface, roll each piece into a 1/8-inch (3mm) circle.
Assemble the Dumplings: Place a pear half, cut-side up, in the center of each pastry circle. Wrap the pear completely in pastry, overlapping and pressing to seal. Trim any excess dough and set aside. Place the wrapped pears, seam side down, on the prepared baking sheet.
Add Decorative Touches: Gather and roll any dough scraps, then cut out decorative leaves. Attach the leaves to the pears using a touch of egg wash.
Brush and Sprinkle: Brush the pastry all over with egg wash and sprinkle generously with granulated sugar.
Bake: Bake for 30-35 minutes, or until the pastry is golden brown. Let cool for 20 minutes.
Serve: Serve warm with a generous drizzle of salted caramel sauce. Best enjoyed the day they are made. Store leftovers at room temperature, loosely covered, for up to one day. Reheat in a 300°F (150°C) oven for 15 minutes before serving.

Perfect Pairings: Sauce and Topping Ideas

While the recipe suggests a drizzle of Salted Caramel Sauce, you can elevate your dumplings with other options. Try a dollop of vanilla bean ice cream for a warm-cold contrast, or a spoonful of whipped cream for a lighter touch. For a nutty twist, sprinkle crushed toasted pecans over the top before serving.

Make It Ahead: Storage and Reheating Tips

These dumplings are best enjoyed fresh, but if you have leftovers, store them at room temperature, loosely covered, for up to one day. To reheat, place them in a 300°F (150°C) oven for about 15 minutes until warmed through. Avoid microwaving to keep the pastry crisp.

Time-Saving Tricks for Busy Bakers

Short on time? Use store-bought pie dough instead of making Pâte Brisée from scratch. You can also prep the pecan filling and core the pears a day ahead. Keep the dough and pears refrigerated until you’re ready to assemble and bake.

Equipment Essentials for Success

For this recipe, a melon baller or small spoon is key for coring the pears. A rolling pin and parchment-lined baking sheet are must-haves for shaping and baking. If you’re feeling creative, use a small cookie cutter to make decorative pastry leaves for a polished finish.

Recipe Variations to Mix It Up

Swap the pecans for walnuts or almonds for a different nutty flavor. If butterscotch pears aren’t available, try using Bosc or Anjou pears. For a spiced twist, add a pinch of cinnamon or nutmeg to the pecan filling. These small changes can make the recipe feel brand new!