Tami Hardeman, blogger (Running with Tweezers) and creator of these delightful desserts, says of her recipe, "I have to be honest – it’s really all about the compote filling that gets folded up into these little pockets. It’s chock full of the Indian-inspired spices that I crave with baked fruit: ginger, cardamom, cinnamon. The recipe makes more of this fruit filling than you’ll need – save the rest of it in a mason jar for stuffed french toast, some melted brie on toast or stirred into yogurt."
- 4 large ripe USA Pears (I used Anjou), peeled, cored, and diced into ½ squares
- 1 tablespoon butter
- 1 vanilla bean, split and seeds removed
- 3 tablespoons light agave nectar
- 2 teaspoons ground cardamom
- 2 teaspoons ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh grated ginger
- 2 tablespoons flour (for work surface)
- 1 package pie crusts (2 per package), thawed in the fridge
- 1 egg, beaten
- In a medium sauté pan, heat the butter until melted. Add the diced pears to the butter and cook until they begin to release some liquid, about 5-6 minutes. Add the vanilla bean (and the seeds), agave nectar, dried spices and grated ginger. Bring to a simmer, then reduce heat to low and cook until mixture begins to thicken and the fruit is tender, about 20 minutes. Remove from heat and allow to cool completely.
- Preheat oven to 375 degrees.
- Working on a floured surface, roll out the pie crusts so that they are about ⅓-inch thick. Using a 3-inch round cutter (I used a large mason jar lid), cut out rounds of the dough. Add a heaping spoonful of mixture to each round and fold over. Using a fork, crimp the edges to seal and place on parchment lined baking sheet. Once done, place the pies in the fridge for 20 minutes.
- Before baking, vent each pie on the top with two small slits. Brush each with a bit of egg wash. Bake for 20-22 minutes (depending on your oven) or until bubbling and golden brown – it’s okay if you get some oozing out of the top and sides. They’re supposed to be rustic. Allow to cool slightly before eating – the filling is HOT!