Reviews (1)        Add Rating & Review     103 Ratings   5 star values:        14    4 star values:        21    3 star values:        36    2 star values:        29    1 star values:        3                Martha Stewart Member     Rating: 4 stars       02/19/2014   The first time I made these was back in the late 80's early 90's for one of my first dinner parties. I was in over my head making everything from scratch but these dumplings were never forgotten. They were a little labor intensive but well worth the effort. We moved recently and I threw away my old Martha Stewart magazines but pulled out my favorite recipes. I did save this recipe but not the poaching method nor the caramel sauce recipe so here I am finding the exact recipes 20+ years later

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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mb_1002_pear_dumplings.jpg

Ingredients For Finishing 1/2 cup granulated sugar 4 teaspoons ground cinnamon 4 tablespoons cold unsalted butter, cut into small pieces 1 egg, beaten with 2 teaspoons water for glaze Fine sanding sugar, optional For the Crust Pate Brisee, rolled to 1/8 inch, chilled For the Poached Pears 2 bottles dry white wine 1/4 cup freshly squeezed lemon juice, plus the peel of 2 lemons 2 cups granulated sugar 2 cinnamon sticks 1 vanilla bean, halved and seeded 5 large or 8 small pears, peeled

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 mb_1002_pear_dumplings.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

mb_1002_pear_dumplings.jpg

mb_1002_pear_dumplings.jpg

Ingredients

Ingredients

  • 1/2 cup granulated sugar 4 teaspoons ground cinnamon 4 tablespoons cold unsalted butter, cut into small pieces 1 egg, beaten with 2 teaspoons water for glaze Fine sanding sugar, optional

  • Pate Brisee, rolled to 1/8 inch, chilled

  • 2 bottles dry white wine 1/4 cup freshly squeezed lemon juice, plus the peel of 2 lemons 2 cups granulated sugar 2 cinnamon sticks 1 vanilla bean, halved and seeded 5 large or 8 small pears, peeled

Directions

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.

Reviews (1)

 Add Rating & Review     103 Ratings   5 star values:        14    4 star values:        21    3 star values:        36    2 star values:        29    1 star values:        3        

   Martha Stewart Member     Rating: 4 stars       02/19/2014   The first time I made these was back in the late 80's early 90's for one of my first dinner parties. I was in over my head making everything from scratch but these dumplings were never forgotten. They were a little labor intensive but well worth the effort. We moved recently and I threw away my old Martha Stewart magazines but pulled out my favorite recipes. I did save this recipe but not the poaching method nor the caramel sauce recipe so here I am finding the exact recipes 20+ years later

Reviews (1)

Add Rating & Review     103 Ratings   5 star values:        14    4 star values:        21    3 star values:        36    2 star values:        29    1 star values:        3

Add Rating & Review

103 Ratings 5 star values: 14 4 star values: 21 3 star values: 36 2 star values: 29 1 star values: 3

103 Ratings 5 star values: 14 4 star values: 21 3 star values: 36 2 star values: 29 1 star values: 3

103 Ratings 5 star values: 14 4 star values: 21 3 star values: 36 2 star values: 29 1 star values: 3

  • 5 star values: 14 4 star values: 21 3 star values: 36 2 star values: 29 1 star values: 3

    Martha Stewart Member     Rating: 4 stars       02/19/2014   The first time I made these was back in the late 80's early 90's for one of my first dinner parties. I was in over my head making everything from scratch but these dumplings were never forgotten. They were a little labor intensive but well worth the effort. We moved recently and I threw away my old Martha Stewart magazines but pulled out my favorite recipes. I did save this recipe but not the poaching method nor the caramel sauce recipe so here I am finding the exact recipes 20+ years later

    Martha Stewart Member

    Rating: 4 stars 02/19/2014

The first time I made these was back in the late 80’s early 90’s for one of my first dinner parties. I was in over my head making everything from scratch but these dumplings were never forgotten. They were a little labor intensive but well worth the effort. We moved recently and I threw away my old Martha Stewart magazines but pulled out my favorite recipes. I did save this recipe but not the poaching method nor the caramel sauce recipe so here I am finding the exact recipes 20+ years later

Rating: 4 stars

All Reviews for Pear Dumplings

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pear Dumplings

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest