Pear-topped Triple Gingerbread |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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With over 5,000 varieties of pears to choose from, you could eat a different one every day and never have the same taste twice. Ingredients:
1 large pear, peeled, halved, and cored |
1 tablespoon lemon juice |
1 3/4 cups whole grain pastry flour |
1 1/4 teaspoons baking soda |
1 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/2 teaspoon pumpkin pie spice or nutmeg |
1/4 teaspoon salt |
1/2 cup dark molasses |
1/3 cup packed brown sugar |
3 egg whites |
3 tablespoons canola oil |
3 tablespoons finely chopped candied ginger |
1 1/2 teaspoons grated fresh ginger |
Directions:
1. Preheat the oven to 350°F. Coat a 9 x 1 round (or square) cake pan with cooking spray. Slice the pear into thin wedges. Gently toss the slices with the lemon juice.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, pie spice or nutmeg, and salt until combined. In a large bowl, whisk together the molasses, sugar, egg whites, oil, candied ginger (if using), and fresh ginger until blended. Add the flour mixture and stir just until blended. Scrape the batter into the prepared pan and arrange the pear slices on top, in a spoke fashion.
3. Bake for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Place the pan onto a rack to cool for at least 15 minutes. Cut into wedges and serve warm.
4. Recipe Tips
5. Pears are best when they are picked unripe and then ripened at room temperature. They are ready to eat when their flesh gives slightly and they have a sweet, fruity fragrance.
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