Sunday, November 7, 2010

Upside-Down Pear Gingerbread

Whenever I find seckel pears - miniature, gem-colored fruits with a scent that reminds me of a summer's garden - I make this cake. It's simple, but looks elegant enough for a formal dinner.

Butter your baking dish and spread a thin layer of brown sugar into the dish. In the meantime, melt some butter in a large sauce pan and place pears - cored, halved, and destemmed - cut-side down in the pan. Let pears cook till the cut surface begins to brown slightly.

Preheat oven to 350 degrees.

3/4C white whole wheat flour
1/2 t baking soda
1/4 t pink Himalayan salt
2 t ground cinnamon
1 t ground ginger
1 egg, beaten
3/4 organic brown sugar
1/4 C maple-agave syrup or ginger syrup
1/2 C plain Greek yogurt
2 T olive oil

Arrange pears, cut side down. Blend all other ingredients to form a batter. Pour over pears. Bake until cake is a deep brown and a toothpick inserted in the middle comes out clean. Allow to cool in pan for 10 minutes before turning onto a serving plate. Serve warm or cold.

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