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.
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Lynette Abrahams
[email protected]These pear dumplings were a bit too dense for my taste. I think I would use a different type of flour next time. Other than that, they were good. The pears were cooked perfectly, and the filling was flavorful.
Dumazile Bellenda
[email protected]I made these pear dumplings with a different type of flour, and they turned out great! I used whole wheat flour instead of all-purpose flour, and the dumplings were still light and fluffy. I will definitely be making them this way again.
Waqar Jani
[email protected]These pear dumplings were a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time. Other than that, they were good. The dough was light and fluffy, and the pears were cooked perfectly.
jiban kumar chaudhary
[email protected]I made these pear dumplings with a different type of fruit, and they were still delicious. I used peaches instead of pears, and they worked well in this recipe. I will definitely be making these again with different fruits.
Mirza Arafath
[email protected]These pear dumplings were a bit too dry for my taste. I think I would add some more liquid to the dough next time. Other than that, they were good. The pears were cooked perfectly, and the filling was flavorful.
Givara Talween
[email protected]I made these pear dumplings in a muffin tin instead of a baking dish, and they turned out great! The dumplings were perfectly shaped, and they cooked evenly. I will definitely be making them this way again.
AGABA GODFREY
[email protected]These pear dumplings were a bit too dense for my taste. I think I would use a different type of flour next time. Other than that, they were good. The pears were cooked perfectly, and the filling was flavorful.
Onoja Joseph
[email protected]I made these pear dumplings with a gluten-free flour blend, and they turned out great! The dough was a little more crumbly than with regular flour, but it still worked well. The dumplings were delicious, and I will definitely be making them again wit
Alone Gril
[email protected]These pear dumplings were a bit bland for my taste. I think I would add some more spices to the filling next time. Other than that, they were good. The dough was light and fluffy, and the pears were cooked perfectly.
Alaa Bahari
[email protected]I made these pear dumplings with apples instead of pears, and they were still delicious. The apples were a little more tart than pears, but they still worked well in this recipe. I will definitely be making these again with apples.
Kids Courriere
[email protected]These pear dumplings were a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time. Other than that, they were delicious. The dough was light and fluffy, and the pears were perfectly cooked.
dilshad Thanks
[email protected]I made these pear dumplings with my kids, and they had a lot of fun helping me. The dough was easy for them to work with, and they loved filling the dumplings with pears. The dumplings turned out great, and my kids were so proud of themselves. This i
MD MOHIN Khan
[email protected]These pear dumplings were a bit more work than I expected, but they were worth it! The dough was a little sticky, but it was easy to work with. The pears were cooked perfectly, and the dumplings were so flavorful. I will definitely be making these ag
Numan Malik
[email protected]I've made these pear dumplings several times now, and they are always a hit. They are so easy to make, and they are always delicious. I love the way the pears caramelize in the oven. These dumplings are a great way to end a meal.
Abdul sattar Khosa
[email protected]These pear dumplings were so easy to make, and they turned out so well! The dough was easy to work with, and the pears were cooked to perfection. I loved the addition of the cinnamon and nutmeg. These dumplings are a great way to use up ripe pears.
NOOB MASTAR
[email protected]I made these pear dumplings for my family last night, and they were a huge hit! Everyone loved them. The dough was so soft and fluffy, and the pears were perfectly cooked. I will definitely be making these again.
Teigan Friesen
[email protected]These pear dumplings were absolutely delicious! The dough was light and fluffy, and the pears were perfectly tender and juicy. I loved the combination of the sweet pears with the warm, cinnamon-spiced dough. I will definitely be making these again so