| 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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