Spicy Pear Dumplings Recipe
Ingredients
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Lard | 3/4 Cup (16 tbs) | |
| Cold water | 2/3 Cup (16 tbs) | |
| Pears | 6 , pared | |
| 1 1/2 cups lightly packed brown sugar | ||
| 1/2 teaspoon ground mace, ground coriander, or anise seed,crushed | ||
| Butter/Margarine | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
Directions
Combine flour, sugar, and salt in a bowl.
Cut in lard with a pastry blender or two knives until pieces are the size of small peas.
Sprinkle enough water over mixture, about 1 tablespoon at a time,mixing lightly with a fork after each addition until dough can be easily gathered into a ball.
Divide dough into halves and shape each into a ball.
Roll each into a round about 14 inches in diameter.
Using a pastry wheel, divide each round into 3 equal wedge-shaped pieces.
Place one pear in the center of each portion and spoon about 1 tablespoon of a mixture of brown sugar and spice into each pear cavity.
Dot pears with the 2 tablespoons butter.
Fold pastry up over pears, moistening edges to seal.
Place the dumplings in buttered individual ramekins; set aside.
Combine pear peelings and water in a saucepan; bring to boiling and simmer, covered, about 5 minutes.
Strain, discarding peelings, and add enough water to make 1 cup liquid.
Blend remaining brown sugar mixture, cornstarch, and salt.
Stir in pear liquid, lemon juice, and butter.
Bring to boiling and boil about 3 minutes.
Pour syrup equally over pears in ramekins; cover each closely with aluminum foil.
Bake at 425°F 10 minutes; reduce oven temperature to 375CF and continue baking about 30 minutes, or until pastry is golden brown and pears are tender.
Uncover last 20 minutes of baking.
Cut in lard with a pastry blender or two knives until pieces are the size of small peas.
Sprinkle enough water over mixture, about 1 tablespoon at a time,mixing lightly with a fork after each addition until dough can be easily gathered into a ball.
Divide dough into halves and shape each into a ball.
Roll each into a round about 14 inches in diameter.
Using a pastry wheel, divide each round into 3 equal wedge-shaped pieces.
Place one pear in the center of each portion and spoon about 1 tablespoon of a mixture of brown sugar and spice into each pear cavity.
Dot pears with the 2 tablespoons butter.
Fold pastry up over pears, moistening edges to seal.
Place the dumplings in buttered individual ramekins; set aside.
Combine pear peelings and water in a saucepan; bring to boiling and simmer, covered, about 5 minutes.
Strain, discarding peelings, and add enough water to make 1 cup liquid.
Blend remaining brown sugar mixture, cornstarch, and salt.
Stir in pear liquid, lemon juice, and butter.
Bring to boiling and boil about 3 minutes.
Pour syrup equally over pears in ramekins; cover each closely with aluminum foil.
Bake at 425°F 10 minutes; reduce oven temperature to 375CF and continue baking about 30 minutes, or until pastry is golden brown and pears are tender.
Uncover last 20 minutes of baking.
Chef
