Pear Tea Ring

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Pear Tea Ring Ingredients

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

Instructions for Pear Tea Ring

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: GrainsCuisine: Uncategorized

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