Pineapple Galette With Caramel Rum Sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pineapple Galette With Caramel Rum Sauce
  Pineapple    Rum    Sauces  
Last updated 6/12/2012 1:18:04 AM. Recipe ID 48732. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Pineapple galette with caramel rum sauce
 Categories: Bake-off co, Special occ
      Yield: 8 Servings
        1    (15-Oz ) Pkg  Pillsbury
  :          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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 48732 (Apr 03, 2005)

[an error occurred while processing this directive]