Recipe - Bosc Pear-Orange Upside-Down Skillet Cake

One half cup Sugar
One fourth cup Packed brown sugar
2 tablespoon Cornstarch
One half teaspoon Ground cinnamon and grated
orange peel
1/8 teaspoon Ground nutmeg
One half cup Orange juice
One fourth cup Butter or margarine
2 Northwest Bosc Pears; pared,
cored and
Sliced; (Anjou pears may
also be used)

COFFEE CAKE BATTER
2 cup Flour
One half cup Sugar
3 teaspoon Baking powder
1 teaspoon Salt
1/3 cup Softened butter or margarine
1 cup Milk
1 Slightly beaten egg
Whipped cream; (optional)

Combine sugars, cornstarch, cinnamon, peel and nutmeg; heat with
juice and butter in ovensafe skillet to boil. Cook and stir over
mediumhigh 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
(9inch) cake.

Quantity: Makes 8