Upside-Down Gingerbread with Pears

  • Active Time 20m
  • Total Time 1h 50m

Serves 8

ingredients

  • 1 cinnamon stick
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups water
  • 3 pears
  • 8 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 egg, beaten
  • 1/2 cup light corn syrup or golden syrup
  • 4 tablespoons unsalted butter, melted
  • Creme fraiche, for serving

directions

Preheat the oven to 350 degrees F.

Grease a 10-inch cake pan.

Place the cinnamon stick, sugar, lemon juice and water in a large saucepan and stir over low heat to dissolve the sugar. Bring to a boil. Meanwhile, peel, core, and halve the pears. Add them to the saucepan and poach for 5 minutes. Remove the pears from the syrup and allow to cool.

Place the butter and brown sugar in a saucepan and bring to a boil, stirring until combined. Pour the mixture into the prepared pan. Arrange the pears, cut-sides up, on top.

Sift the flour, baking soda, cinnamon and nutmeg into a large bowl.

Combine the egg, light corn or golden syrup and butter, whisking well, and stir into the dry ingredients. Beat the mixture well with an electric mixer. Pour over the pears.

Bake for 1 hour, until a skewer inserted in the middle comes out barely moist.

Allow to stand on a wire rack for at least 30 minutes. Turn out onto a serving platter. Serve warm, with creme fraiche.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2850

nutrition information per serving

453 calories; 18g total fat; 73mg cholesterol; 124mg sodium; 74g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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