Butterscotch Pear And Pecan Dumplings Bigger Bolder Baking

Hi Bold Bakers! Apples get all the attention around the fall and winter, but we are seriously overlooking another in-season fruit that demands to be put into more desserts. I’m talking about pears — specifically beautiful Butterscotch Pears! Already have an account? My Butterscotch Pear and Pecan Dumpling recipe is a perfect way to compliment the sweet, crisp pear. The pear is wrapped with a flaky, buttery pâte brisée pastry (sounds fancy, but it’s just the French version of a pie crust), filled with a warm, nutty, crunchy filling of toasted pecans. The dumpling itself isn’t too sweet, so I top it with my salted caramel sauce, which I think goes perfectly! Plus, this recipe is special — Bigger Bolder Baking has partnered with Melissa’s Produce to create three brand new recipes using some of their best in-season offerings for their Family Baking Challenge — where over $5000 in prizes will be awarded! To enter and get all the information you need, sign up right here. Check out the other two recipes, Winter Crunch Grape & Almond Cakes, and Sweet Pumpkin Persimmon and Ginger Creme Brûlée, too! The dumplings look so adorable, and the Butterscotch pear bakes down into something amazingly soft and sweet. The flavors and textures together are amazing and feel so decadent!

What Are Butterscotch Pears?

Butterscotch Pears are imported directly from South Korea to Melissa’s Produce, where they’re a super popular fruit — and for good reason. They’re juicy, crisp, and sweet, with the texture more like an apple than your typical pear. The skin is super thin too, so every bite just tastes like pure pear. Butterscotch Pears also have a very tiny core, so they stay juicier than other varieties. On top of their taste, it’s almost shocking how perfect they look! While these pears are still on the tree, they’re hand-wrapped in a paper that protects them from weather and sunburn.

What Are Pear And Pecan Dumplings?

Butterscotch pear and pecan dumplings are a fancy looking dessert that won’t take all day to make! Essentially, it is a pear that is stuffed with a delicious pecan filling and wrapped in a homemade pâte brisée. It’s like a tiny super fruity pie all for yourself!

What You Need To Make Butterscotch Pear And Pecan Dumplings

Measuring Cups and Spoons Mixing bowls Plastic wrap Melon baller or small spoon Baking sheet Butterscotch Pears

How To Make Butterscotch Pear And Pecan Dumplings

I love this recipe. It doesn’t take much to come together, and it always impresses! Here is how you make it (and don’t forget to get the full recipe with measurements on the page down below): How to assemble the dumplings:

Gemma’s Pro Chef Tips For Making Butterscotch Pear And Pecan Dumplings

My Salted Caramel Sauce really rounds this recipe out – don’t skip it! If you don’t have or don’t like pecans, you can use other nuts like walnuts or almonds. Make double the filling and use it as a garnish on top of the caramel while serving! A melon baller makes easy work out of coring the pear and creating the cavity for your filling – definitely use this if you have one! You can serve this with homemade whipped cream or vanilla ice cream, too!

How Do I Store Leftover Butterscotch Pear And Pecan Dumplings?

Pear dumplings are best when they’re served warm the day they are made, but if you have leftovers, keep them at room temperature, loosely covered, for up to one day. Reheat in a 300°F (150°C) oven for 15 minutes before serving.