Bakery Window · Pastry-Wrapped Baked Pear
Douillon Normand
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It's Normandy's answer to the apple dumpling, except built around a whole pear and often basted in local cider instead of plain syrup.
A douillon wraps a whole peeled pear in shortcrust or puff pastry and bakes it until the fruit softens and the pastry turns golden, sometimes basted with cider or Calvados. Bakeries and market stalls sell them whole, still warm.
Why it's made this way: Normandy's orchards produce far more pears and apples than could ever be eaten fresh, so wrapping whole fruit in pastry became a practical way to use the surplus.
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Part of World of Street Food — 690 dishes from 118 countries.
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