Instructions: 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 dumplin 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.

Yield 6
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.