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    Home > Recipes > Dessert

    Brown Sugar Pecan Stuffed Pears

    Published: Dec 2, 2015 | Updated: Mar 25, 2022

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    These Brown Sugar Pecan Stuffed Pears are d'Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans then wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    Jump to Recipe
    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    I know you have all been waiting with baited breath for what I made with that all that pie crusts from my tutorials! Well here you have it!

    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    These pears are Winter Comfort Food incarnate.
    Simple in it’s construction but incredibly flavorful. The flavors all blend together in the oven and then the textures delight the tastebuds! Flakey, buttery pastry; warm pears that still have a little bit of firmness, crunchy pecans, and a silky smooth butterscotch sauce.

    Nothing says “Welcome Cold Weather” like warm pears stuffed with brown sugar, cinnamon, cardamom and toasted pecans.

    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    When baked the filling liquefies and becomes a delicious, sugary sauce.

    And then because that isn’t enough sauce (really what is?) I poured on a generous quantity of my homemade butterscotch sauce.

    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    And then I just kept pouring.

    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    I can’t even with the butterscotch, brown sugar, pear, and cinnamon combo. Cannot.

    Don’t you just want to dive in there face first like a baby dives into the cake at his first birthday party?
    Just me?
    Mentirosos. [Pardon me. I’ve been learning Spanish at work…I’ve learned all the key words like “liars” and “May I please borrow your scale”]

    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    These pears would be a stunning finale to any dinner party or date night. You can prepare them in advance and then pop them in the oven for 30 minutes or you can bake them the day before and just warm them in the oven before serving.

    A scoop of my French vanilla ice cream would be an amazing addition to this dessert.

    A recipe for a classic French Vanilla Ice Cream that is bursting with vanilla flavor!

    Claro que si!

    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    Brown Sugar Pecan Stuffed Pears

    Chef Lindsey
    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 30 minutes
    Cook Time 45 minutes
    Chill Time 2 hours
    Total Time 3 hours 15 minutes
    Course Dessert
    Cuisine French
    Servings 8 people
    Calories 146 kcal

    Ingredients
     

    For the pears

    • 4 d’Anjou Pears (ripe but not soft)
    • Pie Crust (enough for a double crust pie or this recipe here )
    • ½ cup dark brown sugar
    • ¼ cup pecans (toasted and chopped)
    • ½ teaspoon cinnamon
    • Pinch cardamom (optional)
    • Generous pinch kosher salt

    For the Egg Wash:

    • 2 eggs
    • 1 teapoon milk
    • pinch kosher salt

    Instructions
     

    • Make your egg-wash by beating together all the ingredients with a whisk or, my favorite, a hand-blender. A hand-blender makes it perfectly smooth and homogenous.
    • Mix together sugar, pecans and spices in a small bowl.
    • Core the pears from the bottom, leaving the stem and top in tact. The easiest way to do this is with a melon-baller – just keep scooping from the bottom until all the seeds are gone!
    • Fill pears with the brown sugar mixture. Stuff as much in there as you can!
    • Roll out your pastry until it is ⅛ inch thick. I worked with half of my dough at one time. The size that you roll it out really depends on the size of your pears. My pears were gargantuan, so I rolled mine out into a 7-inch square.
    • Place a pear in the center of your square and cut a slit in the dough at each corner until it almost reaches the pear.
    • Pick up one corner and begin wrapping the pear; egg wash one side and layer the second corner on top of the first piece of dough; press down firmly. You can press down the bottom more firmly, which will help keep all that delicious filling inside instead of on your baking sheet. Repeat until the whole pear is covered. You can stretch the dough a little if it doesn’t quite fit or cut off a piece of scrap dough and fill in any gap that remains when you are finished.
    • I re-rolled the scraps of the first half of dough to cover the second pear and then repeated with the second half of the dough. If your pears are small enough, you can probably get 2 squares out of each rolling and there will be no need to re-roll scraps.
    • I cut little decorative leaves out of my scraps. Adhere any decorations with a little egg wash.
    • Refrigerate pears 2 hours or overnight. This will ensure your pastry is flaky!
    • Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
    • Brush the entire surface of the wrapped pear with a thin coat of egg wash and sprinkle generously with sugar.
    • Bake at 400°F for 10 minutes then reduce oven temperature to 350°F (176°C) until the pastry is a golden brown and you cannot see any more raw dough in the seams, approximately 15 – 20 minutes more.

    Notes

    Store well wrapped in the refrigerator. You can bake these pears ahead of time and then refresh / warm them in the oven for your guests. Just preheat oven to 350°F (176°C) and bake pears 10-15 minutes until warmed through.
    Keyword baked fruit dessert, winter
    Tried this recipe?Mention @cheflindseyfarr
    These Brown Sugar Pecan Stuffed Pears are d’Anjou pears stuffed with a simple mixture of brown sugar, cinnamon, cardamom and toasted pecans are wrapped in a flakey pastry, sprinkled with more sugar and topped with a warm butterscotch sauce.

    [amd-zlrecipe-recipe:196]

    Hungry for More Pastry & Pears? Me too!

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    Comments

    1. Shashi at RunninSrilankan says

      December 04, 2015 at 2:06 pm

      Ugh - sorry - I messed your name up I was drooling so hard - sorry LindsEy!

      Reply
      • Lindsey says

        December 06, 2015 at 7:00 pm

        Lol! No worries! Thank you so much, Shashi! xo

        Reply
    2. Shashi at RunninSrilankan says

      December 04, 2015 at 2:06 pm

      Oh wow Lindsay - these are GORGEOUS! Simply GORGEOUS! But not too gorgeous for me to dive into head first! You are spot on - they are indeed "Winter Comfort Food incarnate"! Love the pairs - pastry - pecan and gooey butterscotch combo!

      Reply
    3. Kristi @ My SF Kitchen says

      December 04, 2015 at 2:20 am

      These pears are GORGEOUS! And a healthier dessert option too 🙂

      Reply
      • Lindsey says

        December 06, 2015 at 7:01 pm

        Thank you, Kristi! They weren't healthy after I got done with the butterscotch sauce lol!!!

        Reply
    4. marcie says

      December 03, 2015 at 2:32 pm

      I've had an apple dumpling before, but it didn't hold a candle to these beauties! I have a serious thing for pears, so I love that you used them here, and yes to lots of that butterscotch sauce! What a great use of your perfect pie crust!

      Reply
      • Lindsey says

        December 06, 2015 at 7:01 pm

        Thank you, Marcie! MMM apple dumplings are tasty too though

        Reply
    5. Jessica @ Sweetest Menu says

      December 02, 2015 at 6:13 pm

      Never seen anything like it! Gorgeous girl!

      Reply
      • Lindsey says

        December 06, 2015 at 7:02 pm

        Thank you love! xox

        Reply
    6. Susan says

      December 02, 2015 at 4:28 pm

      So how do you pour the caramel sauce and take the picture at the same time?? 🙂 This looks wonderful and delicious - almost too pretty to eat....almost....

      Reply
      • Lindsey says

        December 06, 2015 at 7:03 pm

        Thank you so much, Aunt Susan!!! I have a tripod and really long arms!!! Hahah. At least they come in handy for something 🙂

        Reply
    7. Medha @ Whisk & Shout says

      December 02, 2015 at 2:41 pm

      What an elegant dessert! Love the brown sugar pecan filling that gets all melty and delicious and that flaky puff pastry ties it all together 🙂

      Reply
      • Lindsey says

        December 06, 2015 at 7:04 pm

        Thank you, Medha! I cannot resist a brown sugar pecan combo. It's my weakness!

        Reply

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    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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