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Description:
These yummy rolls are quick, simple, and inexpensive, yet their presentation is elegant. They are a popular part of breakfast for my B & B guests, and we have served them with Thanksgiving dinner as well.

Ingredients:
1 large pear, peeled, cored, and sliced into 6 or 8 pieces (depending on the size of croissant roll dough you use)
1 package refrigerated croissant rolls (the larger ones with 6 rolls work best, but are hard to find in my area)
Nutmeg
1/4 cup butter
Juice of one orange or tangelo, or two tangerines (or 1/2 cup prepared orange juice)
1/2 cup powdered sugar

Directions:
Rolls:
On parchment paper, unroll the croissant dough and separate the rolls. Flatten each wide end gently with a rolling pin, to increase the size slightly. Place a pear slice on the wide end of each roll, and sprinkle lightly with nutmeg. Roll up, and pinch dough around the pear to seal.
Place parchment sheet on a flat baking sheet and arrange rolls.
Bake according to package directions.

Orange Sauce:
Melt butter in a small saucepan over medium heat.
Stir in juice.
Whisk in powdered sugar, stirring continuously to remove the lumps as it thickens.
Bring to a low boil, and remove from heat when sugar is completely mixed in and sauce has thickened a bit.

Place one or two rolls on a plate, and drizzle with sauce. Serve immediately. Sauce can be served on the side if rolls won't be eaten immediately, to avoid rolls getting mushy.

Recipe Provided By:
Brightwood Guesthouse B&B
Brightwood, OR

Brightwood Bed and Breakfast Inns