Pineapple Galette With Caramel Rum Sauce
By: Desiree Mellon
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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 Butter or margarine, cut into pieces
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 cup Caramel ice cream topping
1/2 cup Macadamia nuts, coarsely chopped
1 tablespoon Rum (or 1 teaspoon rum extract), if desired

Preparation

1 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.  2 Place on ungreased cookie sheet and remove remaining plastic sheet. 3 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. 4 Sprinkle half of the crumb mixture over prepared crust to within 1 inch of edge. Top with crushed pineapple and halved pineapple slices. Sprinkle with remaining crumb mixture. Fold in pie crust edge 1 inch to form border; flute. 5 Bake at 375 F. for 25 to 35 minutes or until crust is golden brown. Cool 30 minutes. 6 Meanwhile, in small saucepan over low heat, heat caramel topping until warm, stirring occasionally. Stir in 1/2 cup macadamia nuts and rum.* To serve, cut warm galette into 8 wedges. Spoon 2 tablespoons warm sauce over each wedge. 7 TIP:* To prepare sauce in microwave, place caramel topping in small microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 20 seconds or until warm. Stir in 1/2 cup macadamia nuts and rum.

About


This special occasion pastry is perfect on the dessert buffet or as an elegant finish to a meal for guests.