Pear Dumplings

Penny Malone Recipe

By Penny Malone shabbychic82

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.


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

Ingredients

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

Directions

1
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.
2
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.
3
Peel pears, reserving peels. Core each pear from bottom, leaving top 2 inches and stems intact.
4
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.
5
Bake at 375* for 40 to 50 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning, if necessary.
6
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.