Cooking Recipe Pear Tea Ring
Recipe Ingredients
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
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.