Pear Dumplings

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 1 Rating
Serves: 6
Prep Time:
Cook Time:
Cooking Method: Bake


3 c all purpose flour
2 tsp baking soda
1 tsp salt
1 c shortening
3/4 c milk
6 ripe bosc pears
1/4 c firmly packed light brown sugar
1 tsp ground cinnamon
1 1/2 c grandulated sugar
1/4 c butter
1 3 inch piece of fresh ginger
1 Tbsp butter

The Cook

Penny Malone Recipe
Lightly Salted
Jonesborough, TN (pop. 5,051)
Member Since Apr 2012
Penny's notes for this recipe:
I found this receipt in the November 2011 Thanksgiving Issue of Southern Living. I have not yet tried it but the directions look very simple.
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Preheat oven to 375*. Stir together first 3 ingredients; cut shortening into flour mixture with a pastry blender until crumbly. Gradually add milk, stirring just until dry ingredients are moistened.
Turn dough out ont a lightly floured surface, and knead lightly 4 to 5 times. Shape into a 12-inch log. Cut log into 6 (2 inch) pieces. Shape each into a disk, and roll each into an 8in circle on a lightly floured surface.
Peel pears, reserving peels. Core each pear from bottom, leaving top 2 inches and stems intact.
Stir together brown sugar and cinnamon; spoon about 1 1/2 tbsp brown sugar mixture into each pear cavity, pressing firmly. Sprinkle remaining sugar mixture in center of pastr circles. Place 1 pear in center of each pastry circl. Dot pears with 1/4 cup softened butter. Press dough around pears with palms of hands, sealing around stem. Place in a lightly greased 13 x 9 baking dish.
Bake at 375* for 40 to 50 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning, if necessary.
Bring granulated sugar, next 3 ingredients, reserved pear peels, and 1 1/2 cup water to a boil over medium high heat, stirring constantly, 1 minute or until sugar is dissolved. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Pour through a wire mesh strainer into a bowl; discard solids. Pour syrup over dumplings. Serve immediately.

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1 comment

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user Barb Leger bleger814 - Jun 13, 2012
Sounds wonderful!

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