Ingredients
2 tbsp butter, melted
1/2 cup packed brown sugar
2 bartlet pears, or bosc, peeled and, sliced
CAKE
1 egg
1/2 cup granulated sugar
1/2 cup butter milk
1/4 cup butter, melted
1/4 cup fancy molasses
1 1/4 cup all-purpose flour
2 tsp ginger
1 tsp cinnamon
3/4 tsp baking soda
1 pinch ground nutmeg
1 pinch ground cloves
Directions
Spread butter in 8-inch round cake pan; sprinkle with sugar. Arrange
sliced 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 50-55 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 Upside-Down 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
Servings: 8 servings
Sat-Dinner: Upside-Down Pear Gingerbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cake; Dinner; Pear
The History of Recipes
It is possible to trace the history of meal recipes far back into the far past, at least as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old recipes were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to experts is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later, we find a couple of interesting books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals on the tables of the rich and powerful of the period. During the following few hundred years, the powerful and rich competed with each other to serve up the most exotic banquets, and as a result cooks and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks are in great demand, mostly due to increased literacy, people having more spare time and disposable income. |
We hope you enjoy this Sat Dinner_ Upside Down Pear Gingerbread recipe.
