pear dumplings

Pear Dumplings

Applying a blend of explorer, tinkerer and perfectionist to the baking arts, Lauretta Reiss has fast earned a devoted following at her Harbor Springs shop, Small Batch. She shares her spirit and holiday recipes with us in the November 2016 issue of Traverse, Northern Michigan's Magazine. (Get your copy here!)

Try more of Lauretta's recipes:

Read about Lauretta's job switch from sought-after shoe designer to small town baker here.



  • 2 large Bartlett pears with stems 11⁄2 tablespoons brown sugar
  • 1⁄4 teaspoon salt
  • 1⁄8 cup chopped pecans
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon vanilla extract
  • 1 sheet puff pastry (thawed) 1⁄2 egg lightly beaten
Poaching Liquid:
  • 1 cup granulated sugar 12 bottle dry white wine 1 cinnamon stick
  • Juice and zest of 1 lemon 1⁄4 teaspoon salt


Peel and core pears. Reserve 1 inch of core with stem attached. Combine all poaching ingredients in medium sauce pan with lid. Bring to boil and reduce to simmer. Add pears. Poach for 10 to 15 minutes until just tender. The poaching time depends on the ripeness of the pears. Remove pears from poaching liquid and cool. (Poaching liquid can be saved in the refrigerator for weeks and can be used to poach again or reduced and used in a vinaigrette.) Preheat oven to 350 degrees. Combine brown sugar, pecans, salt, cinnamon and vanilla in small bowl. Cut four 6-inch squares of puffed pastry on floured board. Center one pear on each square. Fill each pear with pecan/ sugar mixture and top with reserved stem. Bring all four corners of the pastry square to the top of the pear pressing the sides together. Use water if necessary to moisten edges and secure. Decorate bundles with puff pastry leaves. Place pear bundles on parchment lined cookie sheet and brush with beaten egg. Bake for 20 to 25 minutes, until puffed and golden brown. Remove from oven and cool on cookie sheet. Serve either warm or at room temperature with your favorite caramel sauce.