Recipe - Nectarine-Pecan Pandowdy

2 pound Sliced peeled nectarine, (6
cups)
2/3 cup Sugar
1/8 teaspoon Ground cinnamon
Vegetable cooking spray
4 ounce Refrigerated crescent dinner
rolls, (1 can)
1 tablespoon Sugar

SUGARED PECANS
1 tablespoon Sugar
1 tablespoon Margarine
One fourth cup Chopped pecans
1 tablespoon Orange juice
One fourth teaspoon Ground cinnamon
1 ds Ground red pepper
Vegetable cooking spray

Combine the first 3 ingredients in a bowl; toss well. Spoon mixture into a
9inch pie plate coated with cooking spray. Bake at 350 degrees for 15
minutes.

Unroll the crescent roll dough, and separate the dough along perforations
into triangles; cut each triangle in half. Remove the nectarine mixture
from oven, and arrange the dough on top of hot nectarine mixture (the dough
will not cover entire surface). Lightly coat top of dough with cooking
spray, and sprinkle with 1 tablespoon of sugar. Bake at 350 degrees for 20
minutes or until the crust is lightly browned.

Remove from oven; gently press crust into nectarine mixture with a spoon,
allowing juices to moisten top of crust. Sprinkle Sugared Pecans over
crust, and bake an additional 5 minutes. Yield: 6 servings (serving size: 1
cup).

INSTRUCTIONS FOR Sugared Pecans: Melt sugar and margarine in a small
skillet over low heat. Remove from heat; stir in pecans, juice, cinnamon,
and pepper.

Spread the pecan mixture evenly onto a baking sheet coated with cooking
spray. Bake at 350 degrees for 10 minutes, stirring after 5 minutes.
Immediately scrape pecan mixture onto a sheet of aluminum foil coated with
cooking spray, spreading pecan mixture evenly; let cool completely. Yield:
One half cup.

Per serving: 261 Calories; 6g Fat (18% calories from fat); 3g Protein; 53g
Carbohydrate; 0mg Cholesterol; 121mg Sodium

Serving Ideas : Break sugared pecans into small pieces. Serve warm.

Recipe by: Cooking Light, Sept. 1995, page 134

Posted to MCRecipe Digest V1 #431 by igor@digex.net on Jan 28, 1997.