Baked pear dumplings

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. 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.

Choosing the best pears

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.

Per serving

682 kcalories, protein 7g, carbohydrate 88.3g, fat 35.9 g, saturated fat 17.1g, fibre 6.9g, salt 0.55 g

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 50 mins

Vegetarian

Ingredients

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

Per serving

682 kcalories, protein 7g, carbohydrate 88.3g, fat 35.9 g, saturated fat 17.1g, fibre 6.9g, salt 0.55 g

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