Abate pear dumplings with a dark chocolate heart

The Recipes of the “Ancient Fruit Route” / 2

In the heart of the Primiero Valley, starting from the historic Pieve and just a few steps from the center of Fiera di Primiero, the route known as the “Via Nova” unfolds — the ancient miners’ path that winds along the sunny slopes above the old villages of Mezzano and Imèr, reaching the panoramic Passo Gobbera. This trail carries with it the scent of the past and the genuine flavor of nature: it’s the Via della Frutta Antica, the Ancient Fruit Route. A magical itinerary, lovingly created by Slow Food Primiero, inviting adventurers of all ages to discover the secrets of the centuries-old orchards that dot this land with juicy pears, plums, and delicious mountain apples.

Among the stars of this route are the Abate pears, whose unique and refined flavor inspires delightful and creative recipes. Pears and chocolate have always been the perfect pairing — but have you ever thought of combining them in sweet dumplings? Here’s a simple recipe to surprise (and sweeten) your family and friends.

Our tip? Pair them with a glass of mountain bubbles — Trentodoc by Altemasi. You won’t regret it!

METHOD:

1. Remove the crust from the bread and cut the inside into very small cubes. Place in a bowl and add the milk, egg, and cream, lightly whisked together. Mix well with a spoon and let rest for 30 minutes.
2. Cut the pears into very small cubes and place them in a bowl. Scrape the seeds from the vanilla bean and add them to the pears.
3. To the bread mixture, add the ricotta and sugar and mix well. Then add the pears with the vanilla and finally the flour, adjusting the amount depending on the moisture of the dough.
4. Chop the dark chocolate into small chunks.
5. With slightly damp hands, form the dumplings, pressing a small hollow in the center. Place a piece of chocolate inside and cover it with dough. The dumplings should be soft but not sticky. If needed, roll them lightly in flour and place on a floured board.
6. Cook the dumplings in gently simmering water for about 15 minutes.
7. For the coating, melt the butter in a pan, add the sugar, then the breadcrumbs. Stir and toast until golden brown. Remove from heat and let cool slightly.
8. Once the dumplings are cooked, drain them and roll them in the breadcrumb mixture until evenly coated. Serve warm, garnished with thin pear slices and, if desired, extra melted dark chocolate.

RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate expert in traditional products and recipes from Trentino Alto Adige, especially from the Primiero area. On her blog www.dolcimariemonti.it, she focuses on the careful selection of local ingredients. You’ll find traditional Dolomite cuisine as well as new and simple modern reinterpretations.
You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.