Cooking Recipe Pineapple Galette With Caramel Rum Sauce
Recipe Ingredients
Directions
: Refrigerated Pie Crusts
: TOPPING
1/4 c Pillsbury BEST All Purpose
: Flour
2 TB sugar
3 TB brown sugar
1/2 ts ginger
1/2 ts cinnamon
1/8 ts nutmeg
1/4 c butter or margarine -- cut
: into pieces
1/4 c macadamia nuts -- finely
: chopped
8 Oz Can crushed pineapple --
: drained
1 (15 1/4-Oz.) pineapple
: sl -- drained, cut in half
: SAUCE
1 c caramel ice cream topping
1/2 c macadamia nuts -- coarsely
: chopped
1 TB rum or 1 teaspoon rum
: extract -- if desired
Heat oven to 375 F. Microwave 1 pie crust pouch on DEFROST (30%
power) for 20 to 40 seconds. (Refrigerate 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 fork, cut in butter
until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts.
Sprinkle half of the crumb mixture over prepared crust to within 1
inch of edge. Top with crushed pineapple and halved pineapple slices.
Sprinkle with remaining crumb mixture. Fold in pie crust edge 1 inch
to form border; flute.
Bake at 375 F. for 25 to 35 minutes or until crust is golden brown.
Cool 30 minutes.
Meanwhile, in small saucepan over low heat, heat caramel topping until
warm, stirring occasionally. Stir in 1/2 cup macadamia nuts and rum.*
To serve, cut warm galette into 8 wedges. Spoon 2 tablespoons warm
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 until warm. Stir in 1/2 cup macadamia nuts and rum.
RECIPE #019393, February, 1996
Recipe By : Edwina Gadsby, Great Falls, Montana
Date: Wed, 23 Oct 1996 17:27:35
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