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Upside-Down Gingerbread with Pears and Raisins

Demonstrated by: Executive Chefs, Al & Pat Salvador, of Fish & Poi Chefs.
Recipe adapted from American Heart Association's Quick & Easy cookbook.
Cooking for Your Heart's Sake - February 1, 1996.

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Ingredients:

Upside-Down Gingerbread with Pears and Raisins

  • 1 can (16 oz) pear halves, in fruit juice, including liquid
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons raisins
  • 1 pkg (14 1/2 oz) gingerbread mix
  • 1 1/4 cups water
  • 2 egg whites or egg substitute equivalent

Directions:

  1. Preheat electric oven to 350°F.
  2. Drain pears, reserving 1 tablespoon of the liquid.
  3. Slice pears horizontally in half.
  4. In a 9-inch baking dish, combine brown sugar, lemon juice, and the reserved 1 tablespoon pear liquid.
  5. Arrange pears in dish, flat sides down.
  6. Sprinkle with raisins.
  7. In a bowl, combine gingerbread mix, water, and egg whites.
  8. Using a fork, stir until well blended.
  9. Spoon batter over pears and raisins.
  10. Bake for 30 to 40 minutes, or until done.
  11. Cool for 5 minutes.
  12. Loosen sides and invert on a plate.
  13. If any fruit sticks to the bottom of pan, spoon it onto the dessert.
  14. Serve warm.

Makes 12 servings.

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