Sat-dinner: upside-down pear gingerbread

Yield: 8 Servings

Measure Ingredient
2 tablespoons Butter, melted
½ cup Packed brown sugar
2 \N Bartlet pears, or Bosc, peeled and sliced
1 \N Egg
½ cup Granulated sugar
½ cup Butter milk
¼ cup Butter, melted
¼ cup Fancy molasses
1¼ cup All-purpose flour
2 teaspoons Ginger
1 teaspoon Cinnamon
¾ teaspoon Baking soda
1 pinch Ground nutmeg
1 pinch Ground cloves

CAKE

Spread butter in 8-inch round cake pan; sprinkle with sugar. Arrange sliced pears, overlapping, in circle to cover pan.

Cake: In bowl, beat egg, sugar, buttermilk, butter and molasses. Stir together flour, ginger, cinnamon, baking soda, nutmet and cloves; stir into buttermilk mixture just until moistened. Pour over pears.

Bake in 375F 190C oven for 50-55 minutes or until tester inserted into centre comes out clean. Let cool on rack for 15 minutes; invert on platter.

Per Serving: about 315 calories, 4 g protein, 10 g fat, 54 g carbohydrate

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

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