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Name: Pear Tea Ring
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 25
Cuisine: American
Ingredients: 3/4 c Dried Figs, snipped (1/8; 1 pk (or 1 tablespoon) Active Dry; 1/3 c Sugar; 2 c Water; 1/4 c Warm Water (110 to 115; 1/3 c Vegetable oil; 1/3 c Brandy -or- Unsweetened; 3/4 c Walnuts, chopped; 2 c Dried Pears, snipped (1/2; 1 1/2 c Raisins, dark or golden -or-; 3/4 ts Ground cinnamon; 3 3/4 To 4 c Whole Wheat Flour

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Pear Tea Ring

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

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.

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Nutrition

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Serving Size: 1 Serving (23g)
Recipe Makes: 25 Servings

Calories: 71
Calories from Fat: 38 (54%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 16.1mg		0 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 8.2g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 71

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