Winter Recipe: Baked Pear Dumplings

I stumbled upon this delicious recipe through one of my favorite food blogs, Becoming Lola. Becoming Lola is delightfully girly and chock full of photos of pretty French pastries and enviable dishes.

Baked Pear Dumplings

Ingredients

500g packet of shortcrust pastry
4 pears , all the same size, peeled but with stalks intact
4 cardamom pods , seeds only (about ¼ tsp seeds)
2 tbsp dark, brown muscovado sugar
8 prunes or dried apricots, finely chopped
milk , to glaze
golden caster sugar to glaze

Method

  1. Heat the oven to 350F. Divide the pastry into 4 and roll each piece into a circle about 20cm in diameter. Pull the stalk out of each pear and keep them aside. Core the pears using an apple corer or sharp knife – make sure you scoop out all the seeds.
  2. Crush the cardamom seeds using a pestle and mortar and mix with the sugar and prunes or apricots. Put a pear upright on each pastry circle and fill the pears with the prune mixture. Brush the edges of the pastry with water and fold the pastry up around the pear, keeping the shape of the pear. Press to seal and trim off any excess. Brush with milk and sprinkle with caster sugar.
  3. If you have the inclination, make some pastry leaves to stick them to the tops of the pears. Stick a reserved stalk back in each and bake on a buttered baking sheet for 30 minutes until the pastry is golden.
Note: You’ll need ripe pears for this; if they seem a bit hard, peel and cook them in water, along with some sugar and a twist of orange peel, for 20 minutes first.
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