Upside down pear gingerbread
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Upside down pear gingerbread
  Gingerbread    Pears  
Last updated 6/12/2012 1:28:09 AM. Recipe ID 63381. Report a problem with this recipe.
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      Title: Upside down pear gingerbread
 Categories: Desserts
      Yield: 1 Servings
 
    3/4 c  Butter, divided,
           -reserve 1/2 cup
      1 c  Brown Sugar, divided
           -reserve 1/2 cup
      3    Ripe Pears, peeled, cored
           -and thinly sliced
      1    Egg
    1/4 c  Molasses, dark
  1 1/2 c  All Purpose Flour
      2 ts Ground Ginger
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Cloves
    3/4 ts Baking Soda
    1/4 ts Salt
    1/3 c  Boiling Water
      1    -mixed with 1 tsp Vanilla
    1/2 c  Heavy Whipping Cream
           -see note
 
   Note:Whipping Cream; beat to a soft peak with 1/4 cup of
  confectioners' sugar and 1 tsp vanilla (optional) Preheat the oven to
  350 degrees. Lightly spray a 9" round or square cake pan. Set aside.
  In a large heavy skillet, heat the 1/4 cup of butter and add 1/2 cup
  of the brown sugar, stirring frequently until sugar melts. Add the
  pear slices and cook, stirring frequently until the pears begin to
  soften. Pour into the prepared pan and set aside. In a large bowl,
  beat together the remaining butter and brown sugar until light, about
  1 minute. Add the egg and molasses and continue to beat until well
  blended.
   On a piece of wax paper, sift together the flour, ginger, cinnamon,
  nutmeg, cloves, baking soda and salt. Gently fold into the
  butter/sugar mixture alternating with the boiling water. DO NOT
  OVERMIX. Spoon the batter over the prepared pears and bake in the
  preheated oven for 35 -40 minutes or until the cake is springy to the
  touch. Remove the cake to a wire rack to cool for 5 minutes then
  invert it on a serving plate. Slice into squares or wedges and serve
  with the whipped cream if desired.
 




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Recipe ID 63381 (Apr 03, 2005)

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