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Butterscotch Pear and Pecan Dumplings Recipe

Butterscotch Pear and Pecan Dumplings

Shaziya
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.
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Prep Time 30 minutes
Cook Time 35 minutes
Servings 6 dumplings

Ingredients
  

Pâte Brisée

  • 2 ½ cups all-purpose flour 12 ½ oz/355g
  • ½ teaspoon salt
  • 1 cup cold butter 8oz/225g, diced
  • 6-8 tablespoons ice water

Pear Dumplings

  • ½ cup pecans 2 ½ oz/71g, toasted and finely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon butter melted
  • 3 Butterscotch Pears peeled and halved
  • Egg wash
  • Granulated sugar for sprinkling
  • Salted Caramel Sauce for serving

Instructions
 

  • Make the Pâte Brisée: in a bowl, combine the all-purpose flour and salt.
  • Cut in the butter until the mixture resembles coarse breadcrumbs.
  • Add 6 tablespoons of ice water and stir and press together to form a dough. If the mixture is very dry and crumbly, add a little more water, a teaspoon at a time, until the dough just holds together.
  • Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for at least I hour.
  • When the dough is chilled, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Assembling the Dumplings: In a small bowl, combine the pecans, brown sugar, and butter.
  • With a melon baller or small spoon, scoop out the core out of each half of the Butterscotch Pear and make a tablespoon-sized hole.
  • Firmly pack the holes with the pecan mixture.
  • Divide the pate brisee into 6 equal pieces.
  • On a floured surface, roll each piece of dough into a 1/8-inch (3mm) circle.
  • Place a pear half, cut-side up, in the center of the pastry circle.
  • Wrap the pear completely in pastry, overlapping and pressing to seal the openings. Cut off any extra pastry and set aside.
  • Place the pastry-wrapped pear, seam side down, on the prepared baking sheet, and repeat with the remaining pears.
  • Gather and roll any scraps and cut out decorative leaves. Attach the pastry leaves to one end of the pears with a touch of egg wash.
  • Brush the pastry all over with an egg wash and sprinkle with granulated sugar.
  • Bake the pears for about 30-35 minutes, until the pastry is golden brown. Let cool for about 20 minutes.
  • Serve warm with a generous drizzle of Salted Caramel Sauce.
  • Pear dumplings are best served warm the day they are made. Any leftovers can be stored at room temperature, loosely covered for up to one day. Reheat in a 300°F (150°C) oven for 15 minutes before serving.
Keyword butterscotch, dessert, dumplings, pear, pecan
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