| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Cake-ck, Fruit-ck, Lowfat-ck |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Light butter; at room temperature |
| 1/2 |
c |
Packed light brown sugar |
| 2 |
|
Firm ripe Bartlett pears; peeled and cored, cut into quarters, each quarter cut into 3 wedges |
| 2 |
ts |
Vanilla |
| 1/3 |
c |
1% low-fat milk |
| 1 |
ts |
Grated orange zest |
| 1 |
c |
Fresh or frozen cranberries; not thawed |
| 1 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg white |
| 1 |
|
Egg; separated & divided |
| 1/2 |
c |
Granulated sugar; divided |
INSTRUCTIONS
Preheat oven to 350°F. In 10" cast-iron or heavy, ovenproof skillet melt 1
tablespoon butter over medium heat. Brush butter to coat bottom and halfway
up sides of skillet. Remove from heat. Sprinkle bottom evenly with brown
sugar. In bottom of skillet, arrange pear wedges, rounded side down, like
spokes of a wheel, leaving center open. Fill in center and spaces between
pears with cranberries. In small bowl combine flour, baking powder and
salt. In medium bowl with mixer at medium speed, beat both egg whites until
foamy. Gradually beat in 1/4 cup granulated sugar. Increase mixer speed to
medium-high and beat until stiff, glossy peaks form. In large bowl, combine
remaining 2 tablespoons butter, remaining granulated sugar, egg yolk and
vanilla. With mixer at medium speed beat until blended, about 2 minutes.
Beat in 1/2 of the milk. reduce speed to low and beat in 1/2 of the flour
mixture. Beat in remaining milk, zest and remaining flour mixture. Beat in
remaining milk, zest and remaining flour mixture. Stir in spoonful of
beaten egg whites to lighten mixture. Gently fold in remaining whites in
two additions until just blended. Pour batter evenly over pears in skillet.
Bake 30-40 minutes or until toothpick inserted into center comes out clean.
Transfer skillet to rack to cool for 3 minutes. Invert serving plate over
skillet. Using mitts to protect your hands, carefully invert cake onto
plate. Remove skillet. Spread any glaze remaining in skillet over pears.
Let cake cool completely.
Makes 10 servings. Per serving: 170 calories; 3 g protein; 4 g fat; 22 mg
cholesterol; 31 g carbohydrates; 162 mg sodium.
Your time in the kitchen: 30 minutes. Ready to serve in 1 hour, 15 minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons'
brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.
Recipe by: Woman's World 11/4/97, Richard Simmons
Posted to MC-Recipe Digest V1 #879 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 01, 1997
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