| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruit, Ies & pastr |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water; (about 110 degrees F) |
| 1/2 |
c |
Butter or margarine; softened |
| 1 1/2 |
c |
Flour; divided (1 1/2 to 2) |
| 1/4 |
ts |
Salt |
| 4 |
|
Northwest Bosc pears; (about 6 cups) |
|
|
Peeled; cored and sliced (4 to 5) |
| 2 |
tb |
Orange juice |
| 1 |
ts |
Grated orange peel |
| 1/3 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 |
ts |
Ground cinnamon |
| 3/4 |
c |
Powdered sugar |
| 1 |
tb |
Orange juice |
| 1/4 |
ts |
Grated orange peel |
INSTRUCTIONS
ORANGE GLAZE (OPTIONAL
Dissolve yeast in warm water for 5 minutes. In large mixing bowl, combine
yeast mixture, butter, 1/2 cup flour and salt; beat 5 minutes or until
smooth. Gradually beat in 1 cup additional flour to make a soft dough.
Knead dough on floured board, kneading in additional flour to make a
smooth, elastic dough. Roll dough into circle approximately 18 inches in
diameter; gently lift onto greased baking sheet. Gently toss pears with
orange juice and peel. Combine sugar, cornstarch and cinnamon; mix gently
with pears. Spoon pear mixture onto dough leaving 4 to 5-inch border. Lift
edges of dough up and over fruit, leaving a 5-inch circle of pears showing
in the center. Bake at 350 degrees F for 30 to 35 minutes or until crust is
golden brown and pears are tender. Drizzle with Orange Glaze while still
warm.
Orange Glaze: Combine all ingredients. Makes 1/4 cup
Always be sure to use ripe pears.
Per serving: 2245 Calories (kcal); 94g Total Fat; (37% calories from fat);
24g Protein; 331g Carbohydrate; 248mg Cholesterol; 1482mg Sodium Food
Exchanges: 11 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 18 1/2
Fat; 10 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: the ultimate”