SUGAR FREE RING POPS RECIPES

Steps:

• Take one-half of the pie pastry dough, and roll to a 1/8-inch thick circle; fit inside a greased 9-inch metal pie pan. Cut excess dough, leaving a 1/2-inch overhang, reserving unused pie dough by covering in plastic wrap and keeping in the refrigerator for later use. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Grease a sheet of aluminum foil liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust just begins to take on color, about 5 minutes. Remove and set aside to cool.
• In a bowl, whisk together sugar, flour, tapioca, cinnamon, and cardamom. Set aside. Slice the peeled pears into 1/4-inch thick slices. In a large bowl, toss pear slices in lemon juice and bourbon. Once well coated in liquid, add sugar mixture to pears and toss to coat.
• Spread fruit mixture evenly into prepared pie shell. Combine remaining pie dough with pie dough scraps from Step Roll into an 1/8-inch thick circle. Cut dough into 1/2-inch wide strips and weave dough on top of pie. Once entire surface is covered, trim any overhang and press the ends of the pie dough strips into the partially cooked crust. Whisk together egg yolk and water, and brush each strip of dough with egg wash. Sprinkle surface evenly with raw sugar.
• Bake for 1 hour and 30 minutes, covering the pie with aluminum foil for the last 20 minutes of baking to prevent over-browning. Allow pie to cool at room temperature for at least 2 hours before slicing.

Steps:

• Make the cake: Adjust an oven rack to center position and preheat the oven to 350°. Brush the entire inside of a Bundt pan with about 1 tablespoon butter and dust with flour. In a small saucepan over medium heat, warm the buttermilk, figs, and dates. As soon as the buttermilk begins to steam, set the mixture aside to cool. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt into a bowl. Set aside. Transfer the buttermilk mixture into a food processor or blender and pulse until the dates and figs are smooth. Set aside. In the bowl of a stand mixer or a large bowl using a hand mixer, beat the eggs with the buttermilk mixture. Add remaining 8 tablespoons of melted butter and mix until just combined. Add the flour mixture, sugar, and bread crumbs and mix until just combined
  Transfer the batter to the prepared Bundt pan and smooth the top. Cover the top of the pan with aluminum foil sprayed with cooking spray and crimp over the edges. Bake until a toothpick inserted into the cake comes out clean and the sides begin to pull away from the pan, 1 hour and 10 minutes. Let cool in the pan for 10 minutes before turning out onto a cooling rack. Make the Hard Sauce: In the bowl of a stand mixer or a large bowl using a hand mixer or whisk, cream together the butter and confectioners' sugar. Add the brandy or rum (or apple cider) and mix until smooth. (The sauce will be thick.) Slather it over the warm cake so that it trickles down the sides. Reserve any extra to drizzle over individual slices.