| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy |
|
Breakfast, Akes, Fruit |
8 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Diced USA Pears; Anjou or Bosc |
| 1/2 |
c |
Raisins |
| 1/3 |
c |
Chopped walnuts or hazelnuts |
| 1/2 |
ts |
Grated lemon peel |
| 1 |
|
Envelope dry yeast |
| 1/4 |
c |
Warm water |
| 1 |
|
Egg |
| 2 1/4 |
c |
Buttermilk biscuit mix |
| 6 |
tb |
Sugar; divided |
| 1 |
tb |
Butter; softened |
| 1/4 |
c |
Water |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Corn syrup |
| 1/2 |
ts |
Powdered ginger; (or finely minced candied |
|
|
Ginger) |
INSTRUCTIONS
GINGER GLAZE
Combine pears, raisins, nuts and lemon peel. Set aside. Dissolve yeast in
warm water. Beat in egg, biscuit mix and 2 tablespoons sugar. Turn out on a
floured surface. Knead about 20 times. Roll into a 16x9-inch rectangle.
Spread with butter. Spoon set aside pear mixture evenly over dough.
Sprinkle with remaining 4 tablespoons sugar. Roll up, starting with the
long end. Pinch seam together to seal. Place roll, seam side down, on a
greased baking sheet. Shape into a ring, overlapping the ends. Make cuts,
2/3 way into ring, at 1-inch intervals, and turn each section on its side.
Cover, and let rise in a warm place for 1 hour. Bake at 375 degrees (F) for
15 to 20 minutes. Spread with hot glaze while still warm.
Ginger Glaze: combine all ingredients in saucepan. Bring to a boil. Simmer
5 minutes, stirring frequently. Spoon while hot over warm ring.
Always be sure to use ripe pears.
Per serving: 121 Calories (kcal); 2g Total Fat; (14% calories from fat); 1g
Protein; 26g Carbohydrate; 27mg Cholesterol; 28mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other
Carbohydrates
Recipe by: http://www.usapears.com/
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