Pear Dumplings

Southern Living
Pear DumplingsRecipe
Photo: Tina Cornett; Styling: Leslie Byars Simpson
6 servings


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3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
3/4 cup milk
6 ripe cooking pears
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped macadamia nuts
1/4 cup butter or margarine, cut up
1 1/2 cups sugar
1 1/2 cups water
1 tablespoon butter or margarine
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 dumpling 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.

Created date

October 2003