Ginger glazed pear coffee cake ring

Yield: 8 servings

Measure Ingredient
1½ cup Diced USA Pears; Anjou or Bosc
½ cup Raisins
⅓ cup Chopped walnuts or hazelnuts
½ teaspoon Grated lemon peel
1 Envelope dry yeast
¼ cup Warm water
1 Egg
2¼ cup Buttermilk biscuit mix
6 tablespoons Sugar; divided
1 tablespoon Butter; softened
¼ cup Water
¼ cup Sugar
4 teaspoons Corn syrup
½ teaspoon Powdered ginger; (or finely minced candied
Ginger)

GINGER GLAZE

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 16x9-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, ⅔ 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; ½ Fruit; ½ Fat; 1 Other Carbohydrates

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