Title: Pear Dumplings
Categories: Dumpling
Yield: 6 Servings

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
1	md	Orange; cut into strips, rind of
1		3 in fresh ginger slice

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.

Posted to MM-Recipes Digest V4 #5

Recipe by: Southern Living- Oct 1997

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