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Cinnamon Pear Dumplings with Ginger Tea Syrup

Posted Aug 20 2010 3:31pm

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Things got a little out of control in my kitchen today but it really wasn’t all my fault.

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I mean, these Cinnamon Pear Dumplings with Ginger Tea Syrup obviously didn’t just bake themselves, but I’d like to state for the record that I was under the influence of a few out of the ordinary factors. First, my boyfriend is out of town for work and I miss him. Second, I saw Eat Pray Love last night and can’t get the napoleon scene out of my head (or the pasta scene or the turkey scene or the pizza scene….) and finally, I’m going to both the ferry building farmer’s market and the San Francisco Street Food Festival tomorrow and am pretty much peeing my pants with excitement.
Never mind. Scratch everything I just said and just make these dumplings. They’re good for your soul and a great way to use up leftover homemade pie dough!

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Here’s what you need for success—-and feel free to substitute packaged pie dough from the grocery store if you don’t have a huge hunk of homemade in your freezer

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First things first, you want to make your syrup. I’m not quite sure how I came up with the idea of ginger tea syrup, but I was thinking like crazy of a creative and delicious recipe to end the Tazo Tea Cook-Off with because the stakes are high and some might say I have a bit of a competitive edge…..especially when it comes to cooking competitions. Anyways, to make your syrup simply make two cups of ginger tea using two teabags.

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Let the tea seep for about five minutes and then remove the teabags and add one cup of sugar to the tea.

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I know I forgot to add it in the ingredient list above, but you want to just shake a little ginger powder into the tea after you stir in the sugar. This will just kick it up a notch if you know what I mean.

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Now crank the heat and boil the mixture for about five minutes. All the sugar should be dissolved and it should smell like spiced cider (can you tell I’m excited for fall?). Take the pot off the stove and carefully pour the syrup into a glass jar and then cool in the fridge while you prepare the dumplings.

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To prepare the filling, chop up two red pears into small dice.

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Feel free to snack on pear bits. I did.

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Dump the chopped pears into a large bowl and add a quarter cup of sugar, a teaspoon of ground cinnamon and a big squeeze of lemon juice (sorry, I know this wasn’t in the ingredient list either. I’m slacking on the job)

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Voila!

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Give it a big stir and set aside.

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Now it’s time to bring out an old friend.

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Hello wine, I love you.
If you are using homemade dough get it out and roll it, baby.
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Don’t worry, if you’re using pie dough from the store you can still include wine. Just pour yourself a glass and then calmly pull the dough out of the package and proceed with the next step.
Cut squares in the dough that are approximately six inches by six inches…..I didn’t measure, myself, but that sounds about right to me.

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It’s so cute!
Fill the square with about a tablespoon of the pear mixture and then dot a wee bit of butter on top.

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Now carefully fold up each side and pinch together.

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Totally off topic, but why do I insist on paying twenty dollars for a manicure when my hands are either in soap water or dough all day? Probably the same reason I insist on wearing all black whenever I bake.

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I don’t know. I just don’t know.
Anyways.
Pinch together the sides of the dumpling so it forms a cute little purse.

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Preheat your oven to 425 and spray a casserole dish with nonstick cooking spray. Continue making dumplings to your heart’s delight and line them all up in the dish.

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When you have successfully filled the dish (or run out of dough), pour the syrup over the dumplings and bake for about 35 minutes or until golden. Midway through the cooking process I like to pour on extra syrup…or spoon syrup from the sides of the dish on top of the dumplings so they get all nice and caramely.
And there ya have it!

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Cinnamon Pear Dumplings with Ginger Tea Syrup
Makes about five dumplings, depending on the size
2 Tazo Ginger teabags
2 large red pears
1 cup + 1/4 cup sugar
1 tsp cinnamon
dash of ground ginger
1 T butter
1/2 lemon, juiced
enough pie dough to make one pie (homemade or storebought)
2 cups water
Make the ginger tea syrup by using two cups of water and two teabags to make a strong pot of tea on the stove. Seep the tea for five minutes, remove the teabags, and then add one cup of sugar and a dash of ginger. Turn the heat on high and boil the mixture for about five minutes. Take off stove and let cool.
Preheat the oven to 425. Chop the pears into small dice and combine with the extra 1/4th cup of sugar, lemon juice and cinnamon. Toss well and set aside.
Cut six inch squares of pie dough and drop one tablespoon of the pear mixture in each square. Dot with butter and then fold up dough like a purse. Arrange dumplings in a greased casserole dish and pour the syrup over. Bake for about 35 minutes or until golden, basting occasionally with any extra syrup from around the sides of the pan.
Serve warm with vanilla ice cream.


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So, new information just got gathered re: the Tazo cooking contest. Basically, we are being judged on the comments received on our recipes. Soooooo if you feel so inclined, you can always say lovely things about my Tazo recipes here , here and here . The grand prize is one thousand dollars at a cooking supply store, so you know I’m all over that like white on rice. Thank you!

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