Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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) |
| ¼ teaspoon | Salt |
| 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 |
| ⅓ cup | Sugar |
| 3 tablespoons | Cornstarch |
| 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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