Pineapple Galette With Caramel Rum Sauce

Photo: Desiree Mellon

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

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.

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.

Bake at 375 F. for 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.

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.

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.