*  Exported from  MasterCook  *
 
                        UPSIDE DOWN PEAR GINGERBREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Butter, divided,
                         -reserve 1/2 cup
    1       c            Brown Sugar, divided
                         -reserve 1/2 cup
    3                    Ripe Pears, peeled, cored
                         -and thinly sliced
    1                    Egg
      1/4   c            Molasses, dark
    1 1/2   c            All Purpose Flour
    2       t            Ground Ginger
    1       t            Cinnamon
      1/4   t            Nutmeg
      1/4   t            Cloves
      3/4   t            Baking Soda
      1/4   t            Salt
      1/3   c            Boiling Water
    1                    -mixed with 1 tsp Vanilla
      1/2   c            Heavy Whipping Cream
                         -see note
 
    Note:Whipping Cream; beat to a soft peak with 1/4 cup of confectioners'
   sugar and 1 tsp vanilla (optional)
   Preheat the oven to 350 degrees. Lightly spray a 9″ round or square cake
   pan. Set aside. In a large heavy skillet, heat the 1/4 cup of butter and
   add 1/2 cup of the brown sugar, stirring frequently until sugar melts. Add
   the pear slices and cook, stirring frequently until the pears begin to
   soften. Pour into the prepared pan and set aside. In a large bowl, beat
   together the remaining butter and brown sugar until light, about 1 minute.
   Add the egg and molasses and continue to beat until well blended.
    On a piece of wax paper, sift together the flour, ginger, cinnamon,
   nutmeg, cloves, baking soda and salt. Gently fold into the butter/sugar
   mixture alternating with the boiling water. DO NOT OVERMIX. Spoon the
   batter over the prepared pears and bake in the preheated oven for 35 -40
   minutes or until the cake is springy to the touch. Remove the cake to a
   wire rack to cool for 5 minutes then invert it on a serving plate. Slice
   into squares or wedges and serve with the whipped cream if desired.
  
 
 
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