| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Ruit |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Sour milk* |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Melted butter or margarine |
| 1 |
|
Egg |
| 1 1/4 |
c |
Flour |
| 3/4 |
ts |
Soda |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Boiling water |
| 1/3 |
c |
Lemon juice |
| 2 |
tb |
Grated lemon peel |
| 2 |
|
USA Bartlett pears; pared, cored and |
|
|
Sliced |
|
|
Ginger Cakes |
|
|
Whipped topping or whipped cream |
|
|
Grated lemon peel garnish |
INSTRUCTIONS
PEAR SAUCE
Beat at medium speed until smooth. Fill greased muffin cups 3/4 full. Bake
at 350°, 15 to 18 minutes. Cool 5 minutes. Remove cakes from muffin tin.
*Add 1 1/2 teaspoons vinegar to 1/2 cup of milk, mix well.
For Pear Sauce:
Combine sugar and cornstarch. Add 3 tablespoons water, making paste of
cornstarch/sugar mix. Add remaining water, mix well. Add lemon juice, lemon
peel, and salt. Cook over low or medium heat and stir until thickened. Add
pears; set aside. Makes 4 cups sauce. Arrange Ginger Cakes on individual
serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon
peel.
Always be sure to use ripe pears.
Per serving: 308 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g
Protein; 72g Carbohydrate; 31mg Cholesterol; 107mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates
Recipe by: http://www.usapears.com/
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