| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dumplings |
6 |
Servings |
INGREDIENTS
| 3 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Shortening |
| 3/4 |
c |
Milk |
| 6 |
|
Ripe cooking pears |
| 1/4 |
c |
Brown sugar; firmly packed |
| 1 |
ts |
Cinnamon; ground |
| 1/2 |
c |
Macadamia nuts; chopped |
| 1/4 |
c |
Butter; cut in small pieces |
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Butter |
|
|
Rind of 1 medium orange; cut into strips |
| 1 |
|
3-inch fresh ginger slice |
INSTRUCTIONS
Combine first 3 ingredients; cut in shortening with a pastry blender until
mixture is crumbly. Gradually add milk, stirring enough to make a soft
dough. Turn dough out onto a lightly floured surface, and roll into a 21 x
14 inch rectangle. Cut rectangle into 6 (7 inch) squares with a pastry
cutter. Peel pears, reserving skin. Core each pear from the bottom, leaving
top 2 inches. Place each pear on a pastry square. Stir together brown
sugar, cinnamon, and chopped nuts. Spoon 2 teaspoonfuls mixture into each
pear core, pressing firmly. Dot tops of pears evenly with butter. Moisten
dumplin edges with water. Bring corners to center, pinching edges to seal.
Place in a lightly greased 13 x 9 inch baking dish. Bake at 375° for 40 to
50 minutes, shielding with aluminum foil after 30 minutes to prevent
excessive browning. Bring reserved pear skin, sugar, and next 4 ingredients
to a boil in a medium saucepan over medium high heat. Reduce heat, and
simmer, stirring occasionally, 4 minutes or until butter melts and sugar
dissolves. Remove from heat. Pour through a wire mesh strainer into a bowl.
discarding solids. Pour syrup over dumplings.Serve immediately. Yield 6
servings.
Recipe by: Southern Living- Oct 1997
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 25, 1997
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