Nectarine-Pecan Pandowdy

Recipe Ingredients

2 lbs	908g / 32oz	Sliced peeled nectarine - (6 cups)
2/3 cup	131g / 4.6oz	Sugar
1/8 teaspoon	0.6ml	Ground cinnamon
		Vegetable cooking spray
4 oz	113g	Refrigerated crescent dinner rolls - (1 can)
1 tablespoon	15ml	Sugar
		Sugared pecans
		Ingredients for sugared pecans
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Margarine
1/4 cup	36g / 1.3oz	Chopped pecans
1 tablespoon	15ml	Orange juice
1/4 teaspoon	1.3ml	Ground cinnamon
1		Ground red pepper
		Vegetable cooking spray

Recipe Instructions

Combine the first 3 ingredients in a bowl; toss well. Spoon mixture into a 9-inch pie plate coated with cooking spray. Bake at 350F for 15 minutes.

Unroll the crescent roll dough, and separate the dough along perforations into triangles; cut each triangle in half. Remove the nectarine mixture from oven, and arrange the dough on top of hot nectarine mixture (the dough will not cover entire surface). Lightly coat top of dough with cooking spray, and sprinkle with 1 tablespoon of sugar. Bake at 350F for 20 minutes or until the crust is lightly browned.

Remove from oven; gently press crust into nectarine mixture with a spoon, allowing juices to moisten top of crust. Sprinkle Sugared Pecans over crust, and bake an additional 5 minutes. Yield: 6 servings (serving size: 1 cup).

INSTRUCTIONS FOR Sugared Pecans: Melt sugar and margarine in a small skillet over low heat. Remove from heat; stir in pecans, juice, cinnamon, and pepper.

Spread the pecan mixture evenly onto a baking sheet coated with cooking spray. Bake at 350F for 10 minutes, stirring after 5 minutes. Immediately scrape pecan mixture onto a sheet of aluminum foil coated with cooking spray, spreading pecan mixture evenly; let cool completely. Yield: 1/2 cup.

Source:
Cooking Light, Sept. 1995, page 134

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