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Ingredientes
- 1 1/2 c. Diced USA Pears, Anjou or possibly Bosc
- 1/2 c. Raisins
- 1/3 c. Minced walnuts or possibly hazelnuts
- 1/2 tsp Grated lemon peel
- 1 env dry yeast
- 1/4 c. Hot water
- 1 x Egg
- 2 1/4 c. Buttermilk biscuit mix
- 6 Tbsp. Sugar, divided
- 1 Tbsp. Butter, softened
- 1/4 c. Water
- 1/4 c. Sugar
- 4 tsp Corn syrup
- 1/2 tsp Powdered ginger, (or possibly finely chopped candied Ginger)
Direcciones
- Combine pears, raisins, nuts and lemon peel. Set aside. Dissolve yeast in hot water. Beat in egg, biscuit mix and 2 Tbsp. sugar. Turn out on a floured surface. Knead about 20 times. Roll into a 16x9-inch rectangle.
- Spread with butter. Spoon set aside pear mix proportionately over dough.
- Sprinkle with remaining 4 Tbsp. sugar. Roll up, starting with the long end. Healthy 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 hot place for 1 hour. Bake at 375 degrees (F) for 15 to 20 min. Spread with warm glaze while still hot.
- Ginger Glaze: combine all ingredients in saucepan. Bring to a boil. Simmer 5 min, stirring frequently. Spoon while warm over hot ring.
- Always be sure to use ripe pears.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 78 | 26% |
| Total Fat 8.93g | 11% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 459mg | 19% |
| Potassium 241mg | 7% |
| Total Carbs 50.31g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 26.82g | 18% |
| Protein 5.79g | 9% |
