Sat-Dinner: Upside-Down Pear Gingerbread Recipe


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 quite possible to prove the history of recipes way back into the far past, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that is, generally, these early records were just very basic hieroglyphic instructions for preparing food.

During Roman times 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also recounts how the ancient Romans made use of many different aromatic flavours, including many that are still in use today such as thyme, fennel and parsley.

During the succeeding few centuries, the upper-class families of Europe tried to serve up the best banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households.

By the arrival of the 1900s, cooking books are starting to become popular due to more people being able to read, people having increased leisure time and having more disposable income.

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We hope you enjoy this Sat Dinner_ Upside Down Pear Gingerbread recipe.

 


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