In small saucepan over medium heat, combine 1-1/4 cups (300 mL) water, rum, brown sugar and ginger, stirring until sugar is melted. Bring to boil; simmer for 2 minutes. Remove from heat; stir in butter.

Pastry: In large bowl, whisk together flour and salt. Cut butter and lard into small cubes. Using 2 knives or pastry cutter, work butter and lard into flour until mixture resembles coarse meal with some larger pieces. Mix in yolk. Gradually add water until dough holds together. Form into ball; flatten and refrigerate for at least 30 minutes. On lightly floured surface, roll out into 21- x 14-inch (54 x 35 cm) rectangle; cut into six 7-inch (18 cm) squares.

Peel and core pears, leaving stems attached. Stand each pear on a pastry square; brush pears with lemon juice. In small bowl, mix granulated sugar, ginger, cloves and nutmeg; sprinkle over pears. Brush edges of each pastry square with water; fold corners to centre over pears. Pinch top and edges to seal. Place dumplings in 13- x 9-inch (3 L) glass baking dish. Pour sauce over dumplings. Bake in 375F (190C) oven until pastry is brown and fruit is tender, about 45 minutes. To serve, spoon sauce over dumplings.

Makes 6 servings.