Fine Desserts

Butterscotch Pear and Pecan Dumplings

5 from 1 vote
My Butterscotch Pear and Pecan Dumplings recipe wraps a delicious ripe pear, stuffed with pecans, in a lovely pâte brisée for a beautifully sweet treat.

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!

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! 

A butterscotch pear dumpling.

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

The interior of my Pear and Pecan Dumplings

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):

  1. To make the pâte brisée, combine the all-purpose flour and salt in a bowl. 
  2. Cut in the butter until the mixture looks like coarse breadcrumbs. 
  3. Stir in 6 tablespoons of ice water and press together to form a dough. If your mixture is too dry and crumbly, add a bit more water, a teaspoon at a time, until it holds together.
  4. Shape your dough into a flat disk and wrap it in plastic wrap. Place in the refrigerator for at least 1 hour.
  5. Once the dough is properly chilled, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

How to assemble the dumplings:

  1. To make the filling, combine the pecans, brown sugar, and butter in a small bowl.
  2. Using a melon baller or a small spoon, scoop out the core of each half of the Butterscotch Pears, making a tablespoon-sized hole.
  3. Firmly pack the holes with the pecan mixture.
  4. Divide the pâte brisée into 6 equal pieces. On a floured surface, roll each piece into a 1/8-inch (3mm) circle.
  5. Place a pear half, with the cut-side up, in the center of one of the pastry circles.
  6. Wrap the pear up in the pastry, overlapping and pressing to seal the openings. Cut off any extra pastry and set it aside to re-roll for your decorations.
  7. Place the pastry-wrapped pear, seam side down, on the prepped baking sheet. Repeat with the remaining pears.
  8. Gather your pastry scraps, re-roll, and cut out decorative leaves. Attach the pastry leaves onto one end of the pears with a little bit of egg wash.
  9. Brush the pastry all over with the egg wash and sprinkle with granulated sugar.
  10. Bake the pears in the preheated oven for 30-35 minutes, until the pastry is golden brown. 
  11. Serve warm with a drizzle of Salted Caramel Sauce.

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! 

A look at the filling in my Pear and Pecan Dumplings.

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.

Don’t forget! To enter and get all the information you need for the Melissa’s Produce Family Baking Challenge, and a shot at over $5000 in prizes awarded, sign up right here!

Make More Pear Recipes!

Full (and printable) recipe below!

Butterscotch Pear and Pecan Dumplings Recipe

5 from 1 vote
My Butterscotch Pear and Pecan Dumplings recipe wraps a delicious ripe pear, stuffed with pecans, in a lovely pâte brisée for a beautifully sweet treat.
Author: Gemma Stafford
Servings: 6 dumplings
Prep Time 30 mins
Cook Time 35 mins
My Butterscotch Pear and Pecan Dumplings recipe wraps a delicious ripe pear, stuffed with pecans, in a lovely pâte brisée for a beautifully sweet treat.
Author: Gemma Stafford
Servings: 6 dumplings

Ingredients

Pâte Brisée

  • 2 ½ cups (12 ½ oz/355g) all-purpose flour
  • ½ teaspoon salt
  • 1 cup (8oz/225g) cold butter, diced
  • 6-8 tablespoons ice water

Pear Dumplings

  • ½ cup (2 ½ oz/71g) pecans, toasted and finely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon butter melted
  • 3 Butterscotch Pears peeled and halved
  • Egg wash
  • Granulated sugar for sprinkling
  • Salted Caramel Sauce for serving

Instructions

Make the Pâte Brisée:

  • in a bowl, combine the all-purpose flour and salt.
  • Cut in the butter until the mixture resembles coarse breadcrumbs.
  • Add 6 tablespoons of ice water and stir and press together to form a dough. If the mixture is very dry and crumbly, add a little more water, a teaspoon at a time, until the dough just holds together.
  • Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for at least I hour.
  • When the dough is chilled, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Assembling the Dumplings:

  • In a small bowl, combine the pecans, brown sugar, and butter.
  • With a melon baller or small spoon, scoop out the core out of each half of the Butterscotch Pear and make a tablespoon-sized hole.
  • Firmly pack the holes with the pecan mixture.
  • Divide the pate brisee into 6 equal pieces.
  • On a floured surface, roll each piece of dough into a 1/8-inch (3mm) circle.
  • Place a pear half, cut-side up, in the center of the pastry circle.
  • Wrap the pear completely in pastry, overlapping and pressing to seal the openings. Cut off any extra pastry and set aside.
  • Place the pastry-wrapped pear, seam side down, on the prepared baking sheet, and repeat with the remaining pears.
  • Gather and roll any scraps and cut out decorative leaves. Attach the pastry leaves to one end of the pears with a touch of egg wash.
  • Brush the pastry all over with an egg wash and sprinkle with granulated sugar.
  • Bake the pears for about 30-35 minutes, until the pastry is golden brown. Let cool for about 20 minutes.
  • Serve warm with a generous drizzle of Salted Caramel Sauce.
  • Pear dumplings are best served warm the day they are made. Any leftovers can be stored at room temperature, loosely covered for up to one day. Reheat in a 300°F (150°C) oven for 15 minutes before serving.

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7 days ago

This was wonderful. I love how forgiving the pastry dough is. It is a show-stopping recipe for sure!

12 days ago

Hi Gemma,
Greetings! I don’t have Persimmons available in my country either ! Could I use small sweet pumpkin instead , for the challenge or I just have to skip this recipe altogether ?

13 days ago

Hi Gemma, I have two more questions.
Today is my first week. There were two recipies that were mailed to me now. Should I make both or must I choose one of the two ?
Also if Butterscotch pears aren’t available in my country can I use regular pears instead ?
Thanks ,
Shruthi

13 days ago

Hi Gemma, greetings,
I am participating in the family baking challenge. How do I share my recipe ? Is there any submission link ? Or should I just post it on my facebook and Instagram wall with the #family baking challenge ?

Thanks,
Shruthi

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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