Pears
Pears
Brookshaw, George
Buy this Art Print at AllPosters.com

 

 

 


 

Celebrate Birthdays-Static

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create well...is an act of integrity, and faith."

 

Pear Gingerbread Upside-Down Cakes

 

 

 

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.  We thank you!

 

 

Pear Gingerbread Upside-Down Cakes
Bon Appetit February 1996

Topping:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
3 Anjou pears, peeled, halved, cored

Cakes:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup unsulfured (light) molasses
1 large egg
1/2 cup hot water
1/4 cup finely chopped crystallized ginger
(about 1 1/2 ounces)

For topping: Butter six 1 1/4-cup custard cups. Place on baking sheet.
Melt 6 tablespoons butter in medium saucepan over low heat. Add 3/4
cup brown sugar; whisk to blend (mixture will look grainy). Divide among the prepared cups. Slice each pear half into 1/3-inch-thick wedges. Cut
wedges crosswise in half. Place 6 pointed pear pieces in spoke pattern in each cup. Finely chop enough of remaining pear pieces to measure 3/4 cup.

For cakes:
Preheat oven to 350 degrees F. Sift flour, baking soda, ginger, cinnamon, cloves and salt into medium bowl. Melt ½ cup butter in small saucepan over low heat. Transfer to large bowl; cool slightly. Add 1/2 cup brown sugar. Using electric mixer, beat until well blended. Gradually beat in molasses. Mix in egg. Add dry ingredients; beat until well blended. Beat in hot water. Add crystallized ginger and chopped pears. Stir until incorporated. Spoon batter over pears in custard cups. Place in oven on baking sheet. Bake until cakes feel firm to touch and tester inserted into center comes
out clean, about 35 minutes. Transfer to rack; cool 5 minutes. Invert onto plates. Let stand 10 minutes. Serve warm. Serves 6.


Featured Archive Recipes:
How to Make Gingerbread (Laurie Colwin)
Apple Ginger Upside-Down Cake
Pineapple-Ginger Upside-Down Cake
 

Index - Cake Recipe Archives
Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 01, 2000.