Ginger Glazed Pear Coffee Cake Ring

Discussion in 'Food and nutrition' started by [email protected], Feb 7, 2005.

  1. 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 protected]>
    From Ann In Fla


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