Yield: 6 Servings
|3 cups||All purpose flour|
|2 teaspoons||Baking powder|
|6||Ripe cooking pears|
|¼ cup||Brown sugar; firmly packed|
|1 teaspoon||Cinnamon; ground|
|½ cup||Macadamia nuts; chopped|
|¼ cup||Butter; cut in small pieces|
|Rind of 1 medium orange; cut into strips|
|1||3-inch 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.
Recipe by: Southern Living- Oct 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Sep 25, 1997