lemlin dessert - pear cake

[Guest guest]

When I was searching the web for reviews of lemlin's book, I read that her forte

is international main dishes. but she's not great at desserts -- which is okay

by me. we don't eat many desserts. This cake is hers and it looks good!-)

 

 

* Exported from MasterCook *

 

Caramelized Pear and Ginger Upside Down Cake

 

Recipe By :FoodTV: Cooking Live with Jeanne Lemlin

Serving Size : 8 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons unsalted butter

1/2 cup firmly packed light brown sugar

2 tablespoons finely diced candied (crystallized) ginger

3 small firm but ripe bosc pears -- peeled, cored, and cut into

sixths

CAKE:

4 tablespoons unsalted butter -- softened

1 cup sugar

2 teaspoons vanilla extract

2 eggs

1 1/4 cups unbleached white flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

GARNISH:

sweetened whipped cream

 

Preheat oven to 350 degrees.

 

Melt 4 tablespoons butter in a small saucepan over low heat. Brush some of it on

the sides of a 9-inch round cake pan (not a springform).

 

Mix the brown sugar into the butter in the saucepan and stir until melted.

 

Pour the mixture into the cake pan and spread evenly.

 

Place pieces of the candied ginger evenly over the pan.

 

Arrange the pear slices in a circle around the pan in the following way: Lay

them on their rounded exteriors with the top tip of each slice pointing toward

the center. Chop any remaining pear slices and use the pieces to fill the center

of the circle.

 

To make the cake, place the 4 tablespoons of butter plus the sugar and vanilla

in a large bowl. with an electric beater cream the mixture until very smooth.

Add the eggs and beat until fluffy.

 

Add the flour, baking powder, and salt and beat until combined. Add the milk and

beat until smooth.

 

Scrape the batter over the pears and smooth over the top.

 

Place the pan in the oven; place a baking sheet on the rack beneath it to catch

any juices that might overflow.

 

Bake 45 to 55 minutes, or until a knife inserted in the cake comes out clean.

The cake will be a deep golden brown when done.

 

Don't worry if the top of the cake isn't picture perfect - if it will be turned

upside down.

 

Cool on a wire rack for 10 minutes, then loosen the edges by running a knife all

around the cake. Lay a platter over the cake and invert.

 

Cool to room temperature before serving as is or with a spoonful of whipped

cream beside each piece.

 

Posted on Mcrecipe by " vrub " 29 Mar 2001

 

Source:

" Author of Simple Vegetarian Pleasures "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 388 Calories; 13g Fat (30.3% calories

from fat); 4g Protein; 65g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol;

255mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat

Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 3003 901079 0 0 0 0 0 5738 0 0 0 0 0

 

 

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