Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sour milk* |
| ½ cup | Sugar |
| ¼ cup | Molasses |
| ¼ cup | Melted butter or margarine |
| 1 | Egg |
| 1¼ cup | Flour |
| ¾ teaspoon | Soda |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Salt |
| ⅔ cup | Sugar |
| 2 tablespoons | Cornstarch |
| 2 cups | Boiling water |
| ⅓ cup | Lemon juice |
| 2 tablespoons | Grated lemon peel |
| 2 | USA Bartlett pears; pared, cored and |
| Sliced | |
| Ginger Cakes | |
| Whipped topping or whipped cream | |
| Grated lemon peel garnish |
PEAR SAUCE
Beat at medium speed until smooth. Fill greased muffin cups ¾ full. Bake at 350°, 15 to 18 minutes. Cool 5 minutes. Remove cakes from muffin tin.
*Add 1½ teaspoons vinegar to ½ cup of milk, mix well.
For Pear Sauce:
Combine sugar and cornstarch. Add 3 tablespoons water, making paste of cornstarch/sugar mix. Add remaining water, mix well. Add lemon juice, lemon peel, and salt. Cook over low or medium heat and stir until thickened. Add pears; set aside. Makes 4 cups sauce. Arrange Ginger Cakes on individual serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon peel.
Always be sure to use ripe pears.
Per serving: 308 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g Protein; 72g Carbohydrate; 31mg Cholesterol; 107mg Sodium Food Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates
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