Pear Dumplings

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 cup firmly brown sugar packed
• 1 tablespoon butter 
• 3 cups flour all-purpose
• 1 slice ginger fresh (3-inch)
• 1 teaspoon ground cinnamon 
• 0.5 cup macadamia nuts chopped
• 0.3 cup butter 
• 0.8 cup milk 
• 1  rind of orange cut into strips
• 6  cooking pears ripe
• 1 teaspoon salt 
• 1 cup shortening 
• 1.5 cups sugar 
• 1.5 cups water 

Equipment

• bowl
• sauce pan
• oven
• sieve
• blender
• baking pan
• aluminum foil
• pastry cutter

Directions

1. 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.
2. Turn dough out onto a lightly floured surface, and roll into a 21- x 14-inch rectangle.
3. Cut rectangle into 6 (7-inch) squares with a pastry cutter.
4. Peel pears, reserving skin. Core each pear from the bottom, leaving top 2 inches.
5. Place each pear on a pastry square.
6. 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.
7. Place in a lightly greased 13- x 9-inch baking dish.
8. Bake at 375 for 40 to 50 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning.
9. 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.
10. Remove from heat.
11. Pour through a wire-mesh strainer into a bowl, discarding solids.
12. Pour syrup over dumplings.
13. Serve immediately.