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Ginger Glazed Pear Coffee Cake Ring

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Breakfast Fruits


  • 1 1/2 c Diced USA Pears; Anjou or Bosc
  • 1/2 c Raisins
  • 1/3 c Chopped walnuts or hazelnuts
  • 1/2 ts Grated lemon peel
  • 1 Envelope dry yeast
  • 1/4 c Warm water
  • 1 Egg
  • 2 1/4 c Buttermilk biscuit mix
  • 6 tb Sugar; divided
  • 1 tb Butter; softened
  • 1/4 c Water
  • 1/4 c Sugar
  • 4 ts Corn syrup
  • 1/2 ts Powdered ginger; (or finely minced candied
  • 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.
Per serving: 121 Calories (kcal); 2g Total Fat; (14% calories from fat); 1g Protein; 26g Carbohydrate; 27mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates
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