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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Cook Time: 20 minPrep Time: 15 min
Yield: 4 servings 

Ingredients:
1 large Bosc pear, peeled, cored, cut into 8 slices
1 package refrigerated croissant roll dough (8 rolls)
Nutmeg
1/4 cup butter
Juice of one orange, tangelo, or two tangerines (or 1/2 cup
prepared orange juice)
1/2 cup powdered sugar


Instructions:
Rolls:
On parchment paper, unroll the dough and separate into 8
pieces. With a rolling pin, gently flatten the wide ends of each
piece, to increase the size a bit.
Place one pear slice on the wide end of each dough piece.
Sprinkle with nutmeg.
Roll them up, then pinch the dough around the pear to seal.
Place parchment on flat baking sheet and arrange the rolls.
Bake as directed on dough package, about 16-19 minutes at
375?.
While they are baking, prepare sauce.

Orange Sauce:
Melt butter in small saucepan over medium heat.
Add juice and stir to mix.
Sift in powdered sugar, whisking constantly to remove lumps.
Bring to low boil, whisking continuously.
Remove from heat when sugar is stirred in and sauce thickens a
bit.

Place 2 rolls on a small plate and drizzle with sauce. Serve
immediately. Serve sauce on the side if rolls won't be eaten
right away, to avoid mushy rolls.

Notes:
This yummy dessert is quick, inexpensive, and simple, yet
makes an elegant presentation. It's a favorite with my B & B
guests, and we have served it with Thanksgiving dinner as well.

Brightwood Guest House Bed & Breakfast, Brightwood (in the
V


 

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