Yield: 1 servings
|2||Fresh USA Bartlett pears; cored|
|1 cup||Packed brown sugar|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|½ teaspoon||Baking soda|
|½ cup||Chopped walnuts; (pecans may be|
|¼ cup||Butter or margarine|
|½ cup||Packed brown sugar|
|2 tablespoons||Maple flavored syrup|
|1 cup||Flaked coconut|
|½ cup||Chopped nuts|
BROILED MAPLE TOPPING
Finely chop pears to equal 1½ cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended.
Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan. Bake at 350° F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly.
Broiled Maple Topping: Melt butter or margarine in small saucepan. Remove from heat. Stir in sugar, milk, maple flavored syrup, coconut, chopped nuts.
Makes about 1 ½ cups.
For cupcakes, prepare same cake batter. Fill paper baking cups ⅔ full.
Bake at 350° F for 30 minutes. Cool. Frost with Caramel Frosting. Top each with walnut or pecan half if desired.
Makes 18 cupcakes.
Melt ¼ cup butter or margarine in small saucepan. Add ½ cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool. Beat in 1 ⅔ cups sifted powder, until of spreading consistency.
Makes about 1 cup.
Quantity: Makes 8 to 10 servings.
Always be sure to use ripe pears.
Per serving: 4091 Calories (kcal); 201g Total Fat; (43% calories from fat); 49g Protein; 539g Carbohydrate; 332mg Cholesterol; 2436mg Sodium Food Exchanges: 13 ½ Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 38 ½ Fat; 21 ½ Other Carbohydrates Recipe by:
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