1/2 c Sugar
1/4 c Packed brown sugar
2 tb Cornstarch
1/2 ts Ground cinnamon and grated
-orange peel
1/8 ts Ground nutmeg
1/2 c Orange juice
1/4 c Butter or margarine
2 Northwest Bosc Pears; pared,
-cored and
Sliced; (Anjou pears may
-also be used)
COFFEE CAKE BATTER
2 c Flour
1/2 c Sugar
3 ts Baking powder
1 ts Salt
1/3 c Softened butter or margarine
1 c Milk
1 Slightly beaten egg
Whipped cream; (optional)
Combine sugars, cornstarch, cinnamon, peel and nutmeg; heat with
juice and butter in oven-safe skillet to boil. Cook and stir over
medium-high heat until thickened; stir in pears. Simmer 5 minutes or
until pears are tender. Remove from heat; cool slightly. Arrange
pears in bottom of skillet. Spoon Coffee Cake Batter over pears. Bake
at 350F for 30 to 35 minutes or until golden and wooden pick inserted
near center comes out clean. Serve warm with whipped cream.
Coffee Cake Batter: Combine flour, sugar, baking soda and salt and mix
well. Cut in butter. Add milk and egg and mix well. Makes batter for 1
(9-inch) cake.
Quantity: Makes 8 servings.
Always be sure to use ripe pears.
Per serving: 2573 Calories (kcal); 57g Total Fat; (19% calories from
fat); 35g Protein; 486g Carbohydrate; 157mg Cholesterol; 4214mg
Sodium Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Fruit;
10 1/2 Fat; 17 Other Carbohydrates
Yields
1 servings