Ginger Glazed Pear Coffee Cake Ring

1 1/2 cups diced USA Pears, Anjou or Bosc
1/2 cup raisins
1/3 cup chopped walnuts or hazelnuts
1/2 teaspoon grated lemon peel
1 envelope dry yeast
1/4 cup warm water
1 egg
2 1/4 cups buttermilk biscuit mix
6 tablespoons sugar, divided
1 tablespoon butter, softened
Ginger Glaze

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 1/4 cup water, 1/4 cup sugar, 4 teaspoons corn syrup and 1/2 teaspoon powdered ginger (or finely minced candied ginger) in saucepan. Bring to a boil. Simmer 5 minutes, stirring frequently. Spoon while hot over warm ring.

AUTHOR: Jerseygirl