Pineapple Galette With Caramel Rum Sauce
1 package Refrigerated Pie Crusts (15 oz)
1/4 cup All Purpose Flour
2 tablespoons Sugar
3 tablespoons Brown sugar
1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 cup Macadamia nuts, finely chopped
1 can crushed pineapple, drained (8 oz)
1 can pineapple slices, drained, cut in half (15 1/2 oz)
1/2 cup Macadamia nuts, coarsely chopped
1 tablespoon Rum (or 1 teaspoon rum extract), if desired
Heat oven to 375 F. Microwave 1 pie crust pouch on defrost (30%% power) for 20 to 40 seconds. (Refrigerate remaining crust for a later use.) Remove crust from pouch. Unfold crust; remove top plastic sheet. Press out fold lines.
Place on ungreased cookie sheet and remove remaining plastic sheet.
In a medium bowl, combine flour, sugar, brown sugar, ginger, cinnamon and nutmeg; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts.