Ingredients
2 cup dried pears, snipped (1/2 pound)
1 1/2 cup raisins, dark or golden -or- dried, currants (1/4 pound
3/4 cup dried figs, snipped (1/8 pound)
3/4 cup walnuts, chopped
2 cup water
1/3 cup brandy -or- unsweetened apple sauce
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/3 cup vegetable oil
1/3 cup sugar
3/4 tsp ground cinnamon
3 3/4 to 4 c whole wheat flour
Directions
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
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Servings: 25 servings
Pear Tea Ring Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Pear
The History of Recipes
We are able to trace the history of written recipes back into history, at least as far as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans made use of a good variety of spices and herbs, including many that are still in use today such as bay, fennel and dill. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the holy lands, including spices like basil and rosemary. These new foods and spices prompted an increase in manuscripts on food, the majority of which are now in academic collections. During the next few centuries, the wealthy families of the West competed with each other to serve the most exotic meals, and consequentially the best chefs and their collection of recipes were at a premium. Even so, it was during the 19th century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down recipes common in their social group. When we get to the 1900s, cooking publications are in high demand, mostly due to more people being able to read, more leisure time and being a little richer. The arrival of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pear Tea Ring recipe.
