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Spicy Pear Dumplings Recipe
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Lard||3⁄4 Cup (12 tbs)|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Anjou pears||6 , pared and cored, reserve peelings (Fresh)|
|Lightly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Ground mace/Ground coriander / anise seed||1⁄2 Teaspoon, crushed|
|Water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 4779 Calories from Fat 1797
% Daily Value*
Total Fat 200 g308.4%
Saturated Fat 84.2 g420.8%
Trans Fat 0 g
Cholesterol 242.8 mg
Sodium 1232 mg51.3%
Total Carbohydrates 734 g244.8%
Dietary Fiber 33.9 g135.6%
Sugars 418.3 g
Protein 42 g84.3%
Vitamin A 23% Vitamin C 72.4%
Calcium 19.6% Iron 90.8%
*Based on a 2000 Calorie diet
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 425Â°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.