Nectarine-pecan pandowdy

Yield: 6 Servings

Measure Ingredient
2 pounds Sliced peeled nectarine, (6 cups)
⅔ cup Sugar
⅛ teaspoon Ground cinnamon
\N \N Vegetable cooking spray
4 ounces Refrigerated crescent dinner rolls, (1 can)
1 tablespoon Sugar
1 tablespoon Sugar
1 tablespoon Margarine
¼ cup Chopped pecans
1 tablespoon Orange juice
¼ teaspoon Ground cinnamon
1 dash Ground red pepper
\N \N Vegetable cooking spray


Combine the first 3 ingredients in a bowl; toss well. Spoon mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes.

Unroll the crescent roll dough, and separate the dough along perforations into triangles; cut each triangle in half. Remove the nectarine mixture from oven, and arrange the dough on top of hot nectarine mixture (the dough will not cover entire surface). Lightly coat top of dough with cooking spray, and sprinkle with 1 tablespoon of sugar. Bake at 350 degrees for 20 minutes or until the crust is lightly browned.

Remove from oven; gently press crust into nectarine mixture with a spoon, allowing juices to moisten top of crust. Sprinkle Sugared Pecans over crust, and bake an additional 5 minutes. Yield: 6 servings (serving size: 1 cup).

INSTRUCTIONS FOR Sugared Pecans: Melt sugar and margarine in a small skillet over low heat. Remove from heat; stir in pecans, juice, cinnamon, and pepper.

Spread the pecan mixture evenly onto a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes, stirring after 5 minutes.

Immediately scrape pecan mixture onto a sheet of aluminum foil coated with cooking spray, spreading pecan mixture evenly; let cool completely. Yield: ½ cup.

Per serving: 261 Calories; 6g Fat (18% calories from fat); 3g Protein; 53g Carbohydrate; 0mg Cholesterol; 121mg Sodium Serving Ideas : Break sugared pecans into small pieces. Serve warm.

Recipe by: Cooking Light, Sept. 1995, page 134 Posted to MC-Recipe Digest V1 #431 by igor@... on Jan 28, 1997.

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