Yield: 1 servings
|1 pack||Dry yeast|
|¼ cup||Warm water; (about 110 degrees F)|
|½ cup||Butter or margarine; softened|
|1½ cup||Flour; divided (1 1/2 to 2)|
|4 \N||Northwest Bosc pears; (about 6 cups)|
|\N \N||Peeled; cored and sliced (4 to 5)|
|2 tablespoons||Orange juice|
|1 teaspoon||Grated orange peel|
|1 teaspoon||Ground cinnamon|
|¾ cup||Powdered sugar|
|1 tablespoon||Orange juice|
|¼ teaspoon||Grated orange peel|
ORANGE GLAZE (OPTIONAL
Dissolve yeast in warm water for 5 minutes. In large mixing bowl, combine yeast mixture, butter, ½ 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 ¼ 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); ½ Lean Meat; 0 Vegetable; ½ Fruit; 18½ Fat; 10 ½ Other Carbohydrates Recipe by:
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