Name: Pear Tea Ring
Ingredients: 2 c Dried Pears, snipped (1/2 pound); 1 1/2 c Raisins, dark or golden -or- Dried Currants (1/4 pound); 3/4 c Dried Figs, snipped (1/8 pound); 3/4 c Walnuts, chopped; 2 c Water; 1/3 c Brandy -or- Unsweetened Apple Sauce; 1 pk (or 1 tablespoon) Active Dry Yeast; 1/4 c Warm Water (110 to 115 degrees); 1/3 c Vegetable Oil; 1/3 c Sugar; 3/4 ts Ground Cinnamon; 3 3/4 To 4 c Whole Wheat Flour

I am glad you know when persons are justified. It is a lesson I have not yet learnt. There are so many stony ground hearers, who receive the Word with joy, that I have determined to suspend my judgment till I know the tree by its fruits. That makes me so cautious now, which I was not thirty years ago, of dubbing converts too soon. I love now to wait a little, and see if people bring forth fruit; for there are so many blossoms which March winds you know blow away, that I cannot believe they are converts till I see fruit brought back; it will never do a sincere soul any harm.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	American	Breads	25	Servings

INGREDIENTS

2	c	Dried Pears, snipped (1/2 pound)
1 1/2	c	Raisins, dark or golden -or- Dried Currants (1/4 pound)
3/4	c	Dried Figs, snipped (1/8 pound)
3/4	c	Walnuts, chopped
2	c	Water
1/3	c	Brandy -or- Unsweetened Apple Sauce
1	pk	(or 1 tablespoon) Active Dry Yeast
1/4	c	Warm Water (110 to 115 degrees)
1/3	c	Vegetable Oil
1/3	c	Sugar
3/4	ts	Ground Cinnamon
3 3/4		To 4 c Whole Wheat Flour

INSTRUCTIONS

Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water
and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or
at least 3 hours.
Dissolve the yeast in the warm water.  Add the oil, sugar and cinnamon.
Blend in the dried  fruit and nut mixture. Stir in enough flour to make a
stiff dough. Beat well.
Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm
place 1 to 1-1/2 hours, or until almost doubled.
Bake in a 400-degree oven for 30 to 40 minutes.  Cool in the pan for 10
minutes.
Remove from the pan and cool completely on a wire rack. When cooled
thoroughly, wrap in aluminum foil and store for at least 3 days before
serving.
Cake may be kept in an airtight container in a cool place for several weeks
before use.
Serves 25
One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3
Potassium: 249 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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