Pineapple Galette With Caramel Rum Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Bake-off co, Special occ | 8 | Servings | |
INGREDIENTS
| 1 | 15-Oz. Pkg Pillsbury | |
| Refrigerated Pie Crusts | ||
| 1/4 | c | Pillsbury BEST All Purpose |
| Flour | ||
| 2 | T | Sugar |
| 3 | T | Brown sugar |
| 1/2 | t | Ginger |
| 1/2 | t | Cinnamon |
| 1/8 | t | Nutmeg |
| 1/4 | c | Butter or margarine, cut |
| into pieces | ||
| 1/4 | c | Macadamia nuts, finely |
| chopped | ||
| 1 | 8-Oz. Can crushed | |
| pineapple drained | ||
| 1 | 15 1/4-Oz. pineapple | |
| slices drained cut in | ||
| half | ||
| 1 | c | Caramel ice cream topping |
| 1/2 | c | Macadamia nuts, coarsely |
| chopped | ||
| 1 | T | Rum or 1 teaspoon rum |
| extract if desired | ||
| minutes. | ||
| 8 | vings. TIP: * To prepare sauce in microwave, place caramel |
INSTRUCTIONS
Heat oven to 375 F. Microwave 1 pie crust pouch on DEFROST (30% power) for 20 to 40 seconds. (Refrigerate remaining crust for a later use.) Remove crust from pouch. Unfold crust; remove top plastic sheet. Press out fold lines. Place on ungreased cookie sheet; remove remaining plastic sheet. In medium bowl, combine flour, sugar, brown sugar, ginger, cinnamon and nutmeg; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts. Sprinkle half of the crumb mixture over prepared crust to within 1 inch of edge. Top with crushed pineapple and halved pineapple slices. Sprinkle with remaining crumb mixture. Fold in pie crust edge 1 inch to form border; flute. Bake at 375 F. for 25 to 35 minutes or until crust is golden brown. Cool Meanwhile, in small saucepan over low heat, heat caramel topping until warm, stirring occasionally. Stir in 1/2 cup macadamia nuts and rum.* To serve, cut warm galette into 8 wedges. Spoon 2 tablespoons warm sauce over each wedge. topping in small microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 20 seconds or until warm. Stir in 1/2 cup macadamia nuts and rum. RECIPE #019393, February, 1996 Recipe By : Edwina Gadsby, Great Falls, Montana Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 17:27:35 -0700 (PDT) From: Greg Leonhardt <gregl@plinet.com> NOTES : 1996 Bake-Off Contest Finalist, Edwina Gadsby, Great Falls, Montana Copyright )1996 The Pillsbury Company (http://www.bakeoff.com) This special occasion pastry is perfect on the dessert buffet or as an elegant finish to a meal for guests.
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Nutrition (calculated from recipe ingredients)
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Calories: 4449
Calories From Fat: 283
Total Fat: 32.3g
Cholesterol: 76.8mg
Sodium: 409.7mg
Potassium: 2684.6mg
Carbohydrates: 231.7g
Fiber: 5.4g
Sugar: 196.4g
Protein: 29.7g