|3 c||all purpose flour|
|2 tsp||baking soda|
|6||ripe bosc pears|
|1/4 c||firmly packed light brown sugar|
|1 tsp||ground cinnamon|
|1 1/2 c||grandulated sugar|
|1||3 inch piece of fresh ginger|
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DirectionsPreheat 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.