Sat-dinner: upside-down pear gingerbread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter, melted |
| ½ | cup | Packed brown sugar |
| 2 | Bartlet pears, or Bosc, peeled and sliced | |
| 1 | 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 |
Directions
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@...