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Martha first started making these beautiful pastry-wrapped poached pears as a caterer in Westport.This recipe has been adapted from "Martha Stewart's Pies & Tarts."

Source: Martha Bakes, February 2011


For the Poached Pears

For the Crust

For Finishing


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How would you rate this recipe?
  • MS10150984
    19 FEB, 2014
    The first time I made these was back in the late 80's early 90's for one of my first dinner parties. I was in over my head making everything from scratch but these dumplings were never forgotten. They were a little labor intensive but well worth the effort. We moved recently and I threw away my old Martha Stewart magazines but pulled out my favorite recipes. I did save this recipe but not the poaching method nor the caramel sauce recipe so here I am finding the exact recipes 20+ years later

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