| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 12 | T | Butter |
| 1/3 | c | Dark-brown sugar |
| 3 | Ripe pears, peeled cored | |
| and halved -or- | ||
| 6 | Canned pear halves | |
| 1 1/2 | c | Flour |
| 2 | t | Baking powder |
| 2 | t | Powdered ginger |
| 1/2 | t | Salt |
| 1/2 | c | Sugar |
| 1/2 | c | Milk |
| 1 | Egg | |
| Whipped cream, optional |
INSTRUCTIONS
(From "The Fannie Farmer Cookbook) Preheat the oven to 375 degrees. Melt 4 tablespoons of the butter in a small pan, add the brown sugar, and stir over low heat until blended. Pour into a square cake pan and arrange the pear halves, round side down, in the pan; set aside. The pear halves may also be sliced and spread evenly over the bottom of the pan. Mix the flour, baking powder, ginger, salt and sugar in a bowl. Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat , add the milk and egg, and beat well. Add to the flour mixture and beat until smooth. Pour over the pears and bake for about 25 minutes, or until a toothpick comes out clean. Cool in the pan for about 10 minutes, then turn out onto a serving plate. Serve with whipped cream, if you wish. Posted to EAT-L Digest 27 Jan 97 by "Maria A. Ladd" <decolores.studio@JUNO.COM> on Jan 28, 1997.
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