| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Ruit | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Packed brown sugar |
| 2 | T | Cornstarch |
| 1/2 | t | Ground cinnamon and grated |
| orange peel | ||
| 1/8 | t | Ground nutmeg |
| 1/2 | c | Orange juice |
| 1/4 | c | Butter or margarine |
| 2 | Northwest Bosc Pears, pared | |
| cored and | ||
| Sliced, Anjou pears may | ||
| also be used | ||
| 2 | c | Flour |
| 1/2 | c | Sugar |
| 3 | t | Baking powder |
| 1 | t | Salt |
| 1/3 | c | Softened butter or margarine |
| 1 | c | Milk |
| 1 | Slightly beaten egg | |
| Whipped cream, optional | ||
| 10 | Fat, 17 Other Carbohydrates |
INSTRUCTIONS
Combine sugars, cornstarch, cinnamon, peel and nutmeg; heat with juice and butter in oven-safe skillet to boil. Cook and stir over medium-high heat until thickened; stir in pears. Simmer 5 minutes or until pears are tender. Remove from heat; cool slightly. Arrange pears in bottom of skillet. Spoon Coffee Cake Batter over pears. Bake at 350F for 30 to 35 minutes or until golden and wooden pick inserted near center comes out clean. Serve warm with whipped cream. Coffee Cake Batter: Combine flour, sugar, baking soda and salt and mix well. Cut in butter. Add milk and egg and mix well. Makes batter for 1 (9-inch) cake. Quantity: Makes 8 servings. Always be sure to use ripe pears. Per serving: 2573 Calories (kcal); 57g Total Fat; (19% calories from fat); 35g Protein; 486g Carbohydrate; 157mg Cholesterol; 4214mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3174
Calories From Fat: 1055
Total Fat: 119.4g
Cholesterol: 223.7mg
Sodium: 4837.8mg
Potassium: 1059.8mg
Carbohydrates: 492.2g
Fiber: 8.6g
Sugar: 276.9g
Protein: 41.8g