Cinnamon Pear Dumplings with Ginger Tea Syrup

Make the ginger tea syrup by using two cups of water and two teabags to make a strong pot of tea on the stove. Once it comes to a boil, remove from heat and seep the tea for five minutes. Then remove the teabags, and 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 425F. Chop the pears into small dice and combine with the remaining 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 into each square. Dot with butter and then fold up the 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.