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Ingredientes
- 1 1/3 c. Pillsbury BEST All Purpose Flour, or possibly Unbleached Flour
- 1/2 c. firmly packed brown sugar
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/2 c. shortening, or possibly margarine
- 1/2 c. boiling water
- 1/2 c. molasses
- 1 x egg, slightly beaten
- 1 pkt frzn raspberries in syrup, (10 ounce.) thawed
- 1/4 c. sugar
- 1 Tbsp. lemon juice
- 3 c. ripe pears, peeled, cut into bite-sized pcs
Direcciones
- The traditional flavors of gingerbread served with a contemporary sauce.
- Heat oven to 350 degrees F. Grease bottom only of 9-inch round cake pan.
- Lightly spoon flour into measuring c., level off. In large bowl, combine flour, brown sugar, baking pwdr, baking soda, salt, cinnamon and ginger; mix well. Add in remaining gingerbread ingredients; blend well. Pour batter into greased pan.
- Bake at 350 degrees F. for 25 to 35 min or possibly till toothpick inserted in center comes out clean.
- Drain raspberries, reserving 1/4 c. liquid. In blender container or possibly food processor bowl with metal blade, blend raspberries and reserved 1/4 c. liquid at high speed till smooth. Press through large strainer to remove seeds; throw away seeds. In large skillet, combine raspberry puree, sugar, lemon juice and pears. Bring to a boil. Reduce heat; simmer till pears are tender. Serve saucewarm or possibly cold over wedges of gingerbread. Garnish each serving with sweetened whipped cream, if you like.
- MICROWAVE DIRECTIONS: To prepare gingerbread, prepare batter as directed.
- Pour into ungreased 8-inch round (1 1/2-qt) microwave-safe dish.
- Microwave on HIGH for 5 to 7 min or possibly till toothpick inserted in center comes out clean. Cold directly on counter for 10 min.
- To prepare sauce, prepare raspberry puree as directed. In medium microwave-safe bowl, combine raspberry puree with sugar, lemon juice and pears. Microwave on HIGH for 5 to 6 min or possibly till pears are tender, stirring twice during cooking. Serve as directed.
- HIGH ALTITUDE - Above 3500 Feet: Increase flour to 1 2/3 c.; decrease brown sugar to 1/4 c.. Bake or possibly microwave as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 400 | |
| Calories from Fat 121 | 30% |
| Total Fat 13.7g | 17% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 4.28g | |
| Cholesterol 23mg | 8% |
| Sodium 251mg | 10% |
| Potassium 457mg | 13% |
| Total Carbs 68.39g | 18% |
| Dietary Fiber 3.7g | 12% |
| Sugars 43.78g | 29% |
| Protein 3.31g | 5% |
