Fall Dessert: Baked Pear Dumplings Olive Magazine

Fall Dessert: Baked Pear Dumplings
Olive Magazine

Rustic yet elegant, these pear dumplings are among the prettiest autumn recipes we've seen. We might have to plan a dinner party just so we can serve these for dessert!

Wrapped inside the beautifully golden pastry are ripe pears, dried apricots or prunes, and freshly ground cardamom. The recipe calls for packaged shortcrust pastry, but we'd probably use Martha Stewart's pâte brisée recipe. And then we'd serve it with ice cream – a rich vanilla or perhaps ginger or cinnamon.

• Get the recipe: Baked Pear Dumplings from Olive

(Images: Olive)

Comments (9)

this is so beautiful!

posted by kodaly on October 9th 2009 at 9:33am
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So pretty! I agree about finding an excuse to prep and serve these for others.

posted by kmarie on October 9th 2009 at 9:34am
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Those are stunning and surprisingly easy. Perfect for a dinner party!

posted by Emily G. on October 9th 2009 at 10:47am
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I am making these this weekend!

posted by thill on October 9th 2009 at 10:49am
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holy yum!

posted by lsk on October 9th 2009 at 11:46am
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That looks absolutely gorgeous. Pears are underutilized in cuisine.

posted by wanderingfoodie on October 9th 2009 at 12:14pm
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Beautiful!

posted by rosebud on October 9th 2009 at 12:38pm
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WOW. That is so much better than the typical "I poached my pears in wine for you" dessert. I'm all over this.

posted by keltrue on October 9th 2009 at 1:26pm
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I know that some apples are better for baking than others. Do some varieties of pears hold up better for baking? Bosc pears seem a little more sturdy. Would they stand up better for baking in this recipe than, say, anjou?

posted by DonnaP19 on October 12th 2009 at 2:19pm
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