Ginger Glazed Pear Coffee Cake Ring
Source: Chef2Chef
Yield: 8
1 1/2 cup diced pears; Anjou or bosc
1/2 cup raisins
1/3 cup chopped walnuts or hazelnuts
1/2 tsp grated lemon peel
1 envelope dry yeast
1/4 cup warm water
1 egg
2 1/4 cup buttermilk biscuit mix
6 tbsp sugar; divided
1 tbsp butter; softened
GINGER GLAZE
1/4 cup water
1/4 cup sugar
4 tsp corn syrup
1/2 tsp powdered ginger; (or finely -minced candied
1 ginger)
Combine pears, raisins, nuts and lemon peel. Set aside. Dissolve yeast in
warm water. Beat in egg, biscuit mix and 2 tablespoons sugar. Turn out on a
floured surface. Knead about 20 times. Roll into a 16x9-inch rectangle. Spread with
butter. Spoon set aside pear mixture evenly over dough. Sprinkle with
remaining 4 tablespoons sugar. Roll up, starting with the long end. Pinch
seam together to seal. Place roll, seam side down, on a greased baking sheet.
Shape into a ring, overlapping the ends. Make cuts, 2/3 way into ring, at 1-inch
intervals, and turn each section on its side. Cover, and let rise in a warm
place for 1 hour. Bake at 375 degrees (F) for 15 to 20 minutes. Spread with hot glaze while still warm.
Ginger Glaze: combine all ingredients in saucepan. Bring to a boil. Simmer
5 minutes, stirring frequently. Spoon while hot over warm ring.
Always be sure to use ripe pears.