Pineapple Galette with Caramel-Rum Sauce

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  • 15 min prep time
  • 1 hr 20 min total time
  • 14 ingredients
  • 8 servings

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on box

Topping

1/4
cup all-purpose flour
2
tablespoons granulated sugar
3
tablespoons brown sugar
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/4
cup butter or margarine, cut into pieces
1/4
cup finely chopped macadamia nuts
1
can (8 oz) crushed pineapple, drained
1
can (15 1/4 oz) pineapple slices, drained, cut in half

Sauce

1
cup caramel topping
1/2
cup coarsely chopped macadamia nuts
1
tablespoon rum or 1 teaspoon rum extract, if desired

Directions

  1. 1 Heat oven to 375°F. Remove pie crust from pouch; unroll on ungreased cookie sheet.
  2. 2 In medium bowl, mix flour, sugar, brown sugar, ginger, cinnamon and nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts.
  3. 3 Sprinkle half of the crumb mixture over 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.
  4. 4 Bake 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.
  5. 5 Meanwhile, in 1-quart saucepan, heat caramel topping over low heat, stirring occasionally, until warm. Stir in 1/2 cup macadamia nuts and the rum. Cut warm galette into 8 wedges; place on dessert plates. Spoon 2 tablespoons warm sauce over each serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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