| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
tb |
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 |
ts |
Baking powder |
| 2 |
ts |
Powdered ginger |
| 1/2 |
ts |
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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