- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup shortening
- 3/4 cup milk
- 6 ripe bosc pears
- 1/4 cup firmly packed light brown sugar
- 1/2 cup chopped macadamia nuts
- 1 tsp ground cinnamon
- 1/4 cup butter, softened
- rind of 1 medium orange, cut into strips
- 1 (3") piece fresh ginger
- 1 tbsp butter
1. Preheat oven 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 onto a lightly floured surface, and knead lightly 4 to 5 times. Shape into 12" log. Cut log into 6 (2") pieces. Shape each into a disk, and roll each into an 8" circle on a lightly floured surface.
3. Peel pears, reserving peels. Core each pear from bottom, leaving top 2" and stems intact.
4. Stir together brown sugar and next 2 ingredients; spoon about 1 1/2 tbsp brown sugar mixture into each pear cavity, pressing firmly. Sprinkle remaining sugar mixture in center of pastry circles (about 1 1/2 tsp each). Place 1 pear in center of each pastry circles. 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"x9" baking dish.
5. Bake 40 - 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 cups water to boil over medium - high heat, stirring constantly. Boil, 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.