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
-GINGER GLAZE-
1/4 c Water
1/4 c Sugar
4 ts Corn syrup
1/2 ts Powdered ginger; (or finely
-minced candied
Ginger)
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 16×9-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
Yields
8 servings
