Pear tea ring
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Pear tea ring
  Tea    Pears  
Last updated 6/12/2012 12:50:01 AM. Recipe ID 11498. Report a problem with this recipe.
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      Title: Pear tea ring
 Categories: Breads
      Yield: 25 Servings
 
      2 c  Dried Pears, snipped (1/2
           -pound)
  1 1/2 c  Raisins, dark or golden -or-
           -Dried Currants (1/4 pound)
    3/4 c  Dried Figs, snipped (1/8
           -pound)
    3/4 c  Walnuts, chopped
      2 c  Water
    1/3 c  Brandy -or- Unsweetened
           -Apple Sauce
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
    1/3 c  Vegetable Oil
    1/3 c  Sugar
    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
  




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Recipe ID 11498 (Apr 03, 2005)

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