Autumn Pear Dumplings with Cream Cheese Filling

Credit: Photography by McKenzie

Looking for a great fall dessert recipe to pair with your main dish? We decided to try something new at our book club meeting this month for our book, The Haunting of Hill House by Shirley Jackson. Instead of the pumpkin and apple treats we normally see this fall, how about something beautiful and delish with PEARS?

Autumn Pear Dumplings with Cream Cheese Filling
(adapted from Menu Musings)

6 Bosc Pears
1 8oz package of cream cheese
1/4 cup powdered sugar
2 boxes of roll out pie crust or make your own
1 egg white plus Tbsp water to brush over crust

Pie crust (for double crust pie)
(from The Food Nanny - she is amazing!)
2 1/2 cups flour
1 tsp salt
3/4 cup shortening
1/4 cup (1/2 stick) chilled butter, cut in small pieces
4-6 Tbsp ice-cold water

Stir together the flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with ice water and stir with fork to moisten the dough. Gather into a ball and roll out.

Assemble the ingredients. Mix together the cream cheese and powdered sugar. Set aside.

Peel the pears without removing the stem.

Remove the core of the pear. A melon baller works perfectly.

Cut off the bottom of the pear so that it will sit flat.

Add the cream cheese filling.

Cut the crust into a circle around the pear (using a bowl or small plate works well).

Wrap the crust around the pear. Use the egg wash (egg white plus a Tbsp water) to get it to stick together.

Cut leaves out of the scraps of pie crust.

Place the leaves on the top, near the stem, using the egg wash to glue them on.

Brush the entire outside with the egg wash and sprinkle with decorating sugar.

Place dumplings in an 8 1/2 by 11" glass pan. Cover the stems with foil to prevent burning. Cook at 400 degrees for 40 minutes, covering the top loosely with foil the last ten minutes. 

Credit: Photography by McKenzie

Place on a serving dish. Serve warm as is or make a few (preferably ALL) toppings below to add flavor and beauty to your yummy masterpiece. (Thank you, McKenzie, for taking these photos of the finished product!)

Praline Sauce
4 Tbsp butter
3/4 cup brown sugar
1/2 cup canned evaporated milk
1/2 tsp vanilla

Combine butter and brown sugar over medium heat. Add milk and vanilla and boil for about 10 minutes. Let cool.


Berry Sauce
2 cups mixed berries
1/2 cup sugar

Cook over medium heat until bubbly. Remove from heat and let sit until ready to serve.


Sugared Walnuts
1/2 cup sugar
2 cups chopped walnuts

Melt sugar in fry pan until liquid (but not too brown). Add walnuts and stir. Remove from heat and pour onto parchment paper or foil until hardened.

Bon Appetit!

Xoxo,

Robin