Recipe - Sat-Dinner: Upside-Down Pear Gingerbread

2 tablespoon Butter, melted
One half cup Packed brown sugar
2 Bartlet pears, or Bosc,
peeled and cut or sliced up

CAKE
1 Egg
One half cup Granulated sugar
One half cup Butter milk
One fourth cup Butter, melted
One fourth cup Fancy molasses
1 One fourth cup Allpurpose flour
2 teaspoon Ginger
1 teaspoon Cinnamon
Three fourths teaspoon Baking soda
1 pn Ground nutmeg
1 pn Ground cloves

Spread butter in 8inch round cake pan; sprinkle with sugar. Arrange cut or sliced up
pears, overlapping, in circle to cover pan.

Cake: In bowl, beat egg, sugar, buttermilk, butter and molasses. Stir
together flour, ginger, cinnamon, baking soda, nutmet and cloves; stir into
buttermilk mixture just until moistened. Pour over pears.

Bake in 375F 190C oven for 5055 minutes or until tester inserted into
centre comes out clean. Let cool on rack for 15 minutes; invert on platter.

Per Serving: about 315 calories, 4 g protein, 10 g fat, 54 g carbohydrate

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad UpsideDown Pear Gingerbread

Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie
Stern Recipes from Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini