Ginger Glazed Pear Coffee Cake Ring
1 1/2 cups diced USA Pears, Anjou or Bosc
1/2 cup raisins
1/3 cup chopped walnuts or hazelnuts
1/2 teaspoon grated lemon peel
1 envelope dry yeast
1/4 cup warm water
1 egg
2 1/4 cups buttermilk biscuit mix
6 tablespoons sugar, divided
1 tablespoon butter, softened
Ginger Glaze (recipe follows)
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, 2/3 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
1/4 cup water
1/4 cup sugar
4 teaspoons corn syrup
1/2 teaspoon powdered ginger (or finely minced candied ginger)
Combine water, sugar, corn syrup and powdered ginger (or finely minced
candied ginger) in saucepan. Bring to a boil. Simmer 5 minutes, stirring
frequently. Spoon while hot over warm ring.
Note:Always be sure to use ripe pears.
Source: BakersDozen Digest
Posted By: "Merrill and Cyndi Bowan" <[email hidden]>
From Ann In Fla
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/