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Pear Tea Ring



  • Prep Time: N/A
  • Cooking Time: N/A

Pear Tea Ring

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water
and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or
at least 3 hours.

Dissolve the yeast in the warm water. Add the oil, sugar and cinnamon.
Blend in the dried fruit and nut mixture. Stir in enough flour to make a
stiff dough. Beat well.

Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm
place 1 to 1-1/2 hours, or until almost doubled.

Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10
minutes.

Remove from the pan and cool completely on a wire rack. When cooled
thoroughly, wrap in aluminum foil and store for at least 3 days before
serving.

Cake may be kept in an airtight container in a cool place for several weeks
before use.

Serves 25

One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3
Potassium: 249 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange


Ingredients:

2 c Dried Pears, snipped (1/2
-pound)
1 1/2 c Raisins, dark or golden -or-
-Dried Currants (1/4 pound)
3/4 c Dried Figs, snipped (1/8
-pound)
3/4 c Walnuts, chopped
2 c Water
1/3 c Brandy -or- Unsweetened
-Apple Sauce
1 pk (or 1 tablespoon) Active Dry
-Yeast
1/4 c Warm Water (110 to 115
-degrees)
1/3 c Vegetable Oil
1/3 c Sugar
3/4 ts Ground Cinnamon
3 3/4 To 4 c Whole Wheat Flour

Serves:

25 Servings

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