| 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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