Yield: 8 servings
|1½ cup||Diced USA Pears; Anjou or Bosc|
|⅓ cup||Chopped walnuts or hazelnuts|
|½ teaspoon||Grated lemon peel|
|1||Envelope dry yeast|
|¼ cup||Warm water|
|2¼ cup||Buttermilk biscuit mix|
|6 tablespoons||Sugar; divided|
|1 tablespoon||Butter; softened|
|4 teaspoons||Corn syrup|
|½ teaspoon||Powdered ginger; (or finely minced candied|
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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