Pineapple galette with caramel rum sauce

Yield: 8 Servings

Ingredients:

1 (15-Oz ) Pkg Pillsbury : Refrigerated Pie Crusts : TOPPING
1/4 c Pillsbury BEST All Purpose : Flour
2 TB sugar
3 TB brown sugar
1/2 ts ginger
1/2 ts cinnamon
1/8 ts nutmeg
1/4 c butter or margarine -- cut : into pieces
1/4 c macadamia nuts -- finely : chopped
8 Oz Can crushed pineapple -- : drained
1 (15 1/4-Oz.) pineapple : sl -- drained cut in half : SAUCE
1 c caramel ice cream topping
1/2 c macadamia nuts -- coarsely : chopped
1 TB rum or 1 teaspoon rum

Instructions:

: extract -- if desired 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; remove remaining plastic sheet. In 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. 8 servings. 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. RECIPE #019393 February 1996 Recipe By : Edwina Gadsby Great Falls Montana Date: Wed 23 Oct 1996 17:27:35 ~0700 (