Roly-Poly Pudding with Caramel Pears

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

37m - 40m

Yield:

8 servings

Plan for:

20 minutes chill time

Warm and comforting, Chef Eddy's Roly-Poly Pudding with Caramel Pears starts with homemade tender biscuits filled with pear preserves, then it's topped with sautéed fresh pears, and finished with both caramel and chocolate sauce. We suggest adding a frosty scoop of ice cream on top for the ultimate fall or winter treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Ingredients

Biscuits

2 cups all-purpose flour*
1 tablespoon baking powder
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon salt
6 tablespoons unsalted butter, very cold
2 large eggs
2 tablespoons milk or water
2 teaspoons vanilla extract

Pear Filing

1/2 cup pear or other preserves

Topping

1 large or 2 smaller Bosc pears
4 tablespoons butter
1/2 cup Imperial Sugar Dark Brown Sugar
2 teaspoons vanilla extract
2/3 cup whipping cream
6 tablespoons chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a bowl large enough to hold all ingredients sift together flour, baking powder, sugar, and salt.
Place a box grater onto flour mixture and grate butter on small eyes of grater. Toss gently to retain butter pieces.
In a separate bowl whisk eggs until well blended. Add milk and vanilla. Pour into flour mixture and mix just until rough dough forms, do not overmix.
Gently press dough onto a sheet of plastic food film and cover with another sheet of plastic. Roll dough to a rectangle of 12 x 8 inches.
Transfer to freezer for about 20 minutes or until chilled, but still pliable.
Preheat oven to 380°F.
Remove top layer of plastic food wrap and dust lightly with flour. Place a new sheet of plastic on top and flip dough upside down.
Remove plastic and spread an even coat of preserves on surface.
Roll into a log onto lightly floured surface about 1/2-inch thick. Cut into 1 1/2-inch-thick slices and place in a baking dish about 1/4 inch apart.
Place in oven until light golden, about 37-40 minutes.
For topping peel pears and cut in 4 wedges. Remove core and cut each wedge in about 4 slices. Place in a saucepan.
Add butter in saucepan and heat pears on medium heat until pears are softened. Time will depend on ripeness of pears.
Add brown sugar, vanilla, and whipping cream and bring to a boil for about 2 minutes.
Arrange pears on baked dish and coat with caramel.
Melt chocolate in 10 second increments in a microwave oven and drizzle onto pears.