Receta Pineapple Galette With Caramel Rum Sauce
Ingredientes
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Direcciones
- Heat oven to 375 F. Microwave 1 pie crust pouch on DEFROST (30% power) for 20 to 40 seconds. (Chill remaining crust for a later use.) Remove crust from pouch. Unfold crust; remove top plastic sheet. Press out fold lines. Place on ungreased cookie
- sheet; remove remaining plastic sheet.
- In medium bowl, combine flour, sugar, brown sugar, ginger, cinnamon and nutmeg; mix well. With pastry blender or possibly fork, cut in butter till mix resembles coarse crumbs. Stir in 1/4 c. macadamia nuts.
- Sprinkle half of the crumb mix over prepared crust to within 1 inch of edge. Top with crushed pineapple and halved pineapple slices. Sprinkle with remaining crumb mix. Mix in pie crust edge 1 inch to create border; flute.
- Bake at 375 F. for 25 to 35 min or possibly till crust is golden. Cold 30 min.
- Meanwhile, in small saucepan over low heat, heat caramel topping till hot, stirring occasionally. Stir in 1/2 c. macadamia nuts and rum.* To serve, cut hot galette into 8 wedges. Spoon 2 Tbsp. hot sauce over each wedge.
- 8 servings.
- TIP:* To prepare sauce in microwave, place caramel topping in small microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 20 seconds or possibly till hot. Stir in 1/2 c. macadamia nuts and rum.
- This special occasion pastry is perfect on the dessert buffet or possibly as an
- elegant finish to a meal for guests.