Recipe - Pear Tea Ring

2 cup Dried Pears, snipped (1/2
pound)
1 One half cup Raisins, dark or golden or
Dried Currants (One fourth pound)
Three fourths cup Dried Figs, snipped (1/8
pound)
Three fourths cup Walnuts, chopped
2 cup Water
1/3 cup Brandy or Unsweetened
Apple Sauce
1 pack (or 1 tablespoon) Active Dry
Yeast
One fourth cup Warm Water (110 to 115
degrees)
1/3 cup Vegetable Oil
1/3 cup Sugar
Three fourths teaspoon Ground Cinnamon
3 Three fourths To 4 cup 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 10inch tube pan or Bundt pan. Let rise in a warm
place 1 to 1One half hours, or until almost doubled.

Bake in a 400degree 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 + 1One half Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0130248940, by Betty Wedman, M.S.,R.D.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini