Pear Dumplings Recipes

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PEAR DUMPLINGS



Pear Dumplings image

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

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

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.

PEACH DUMPLINGS



Peach Dumplings image

My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a dessert. Again, there are different ways to serve them: my friend's mother sprinkled hers with ricotta cheese and sugar.

Provided by Bettiann

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h20m

Yield 10

Number Of Ingredients 7

8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
½ cup butter, melted
1 (16 ounce) package vanilla wafers, crushed

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
  • Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
  • Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
  • To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

Nutrition Facts : Calories 761.2 calories, Carbohydrate 135.3 g, Cholesterol 43 mg, Fat 19.2 g, Fiber 6.3 g, Protein 12.6 g, SaturatedFat 8.3 g, Sodium 224.8 mg, Sugar 27.5 g

SUGAR ENCRUSTED PEAR DUMPLINGS



Sugar Encrusted Pear Dumplings image

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

4 small pears, ripe but firm
1/2 cup chopped pecans
1 tablespoon honey
1 teaspoon grated lemon peel
1 refrigerated pie crust (1/2 of a 15 ounce package)
2 tablespoons milk
1/4 cup coarse sugar

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 MELBA DUMPLINGS



Pear Melba Dumplings image

"I substituted pears in a favorite apple dumpling recipe, then added a raspberry sauce for this delicious variation," writes Doreen Kelly, Roslyn, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon cornstarch
2/3 cup butter-flavored shortening
4 to 5 tablespoons cold water
6 small ripe pears, peeled and cored
6 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons whole milk
1 tablespoon sugar
RASPBERRY SAUCE:
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 package (10 ounces) frozen raspberries, thawed
1/4 teaspoon almond extract
Ice cream, optional

Steps:

  • In a large bowl, combine flour, salt and cornstarch. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until pastry forms a ball. On a floured surface, roll into a 21x14-in. rectangle. Cut into six squares. , Place one pear in center of each square. Pack pear centers with brown sugar; sprinkle with cinnamon. Brush edges of squares with milk; fold up corners to center and pinch to seal. , Place in a greased 15x10x1-in. baking pan. Brush with milk; sprinkle with sugar. Bake, uncovered, at 375° for 35-40 minutes or until golden brown., For sauce, in a small saucepan, combine the sugar, cornstarch and water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Serve warm over warm dumplings with ice cream if desired.

Nutrition Facts : Calories 528 calories, Fat 23g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 501mg sodium, Carbohydrate 77g carbohydrate (35g sugars, Fiber 6g fiber), Protein 6g protein.

PEAR DUMPLINGS



Pear Dumplings image

Number Of Ingredients 12

2 1/2 cups water
1/2 cup plus 2 tablespoons sugar
2 tablespoons cinnamon candy
1/2 teaspoon nutmeg, divided
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine or butter
1 cup All-Bran® Original
3/4 cup skim milk
3 large pears, cored, peeled and cut in half crosswise

Steps:

  • 1. In 2-quart saucepan, combine water, the 1/2 cup sugar, cinnamon candies and 1/4 teaspoon of the nutmeg. Cook over medium heat, stirring occasionally, until mixture starts to boil. Remove from heat.2. Combine remaining sugar, remaining nutmeg and cinnamon. Set aside.3. In medium mixing bowl, mix together flour, baking powder and salt. With pastry blender, cut in margarine until mixture resembles coarse crumbs. 4. Combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add to flour mixture, stirring with fork until dough forms ball. Divide dough evenly into 6 pieces.5. On lightly floured surface, roll each dough piece into 7-inch round. Place pear half, on each round. Sprinkle 1/6 of sugar-cinnamon mixture over each pear half. Gently pull dough up and around pear, molding dough around pear, sealing completely. Place in 13 x 9 x 2-inch baking pan. Pour hot cinnamon syrup over dumplings.6. Bake at 375°F about 35 minutes or until pears are tender. Baste twice during baking, with syrup around dumplings. Serve warm or cold. VARIATIONS: * Substitute 6 medium nectarines, peeled and pitted, for pears.* Subsitute 6 small cooking apples, peeled and cored, for pears.

Nutrition Facts : Nutritional Facts Serves

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