Upside-Down
Gingerbread-Pear
Torte
Serves 8
1 box gingerbread mix
2 red pears (sliced into
1/2" thick wedges--
see photo)
1/4 C dark corn syrup
1/4 C dark brown sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
Prepare gingerbread
batter as directed; set
aside.
In small sauce pot, bring
brown sugar and corn
syrup to a simmer. Add
pears and remove from
heat. Pour sugar mixture
into the bottom of a
buttered 9" round
baking pan. Fan the
pears around pan as
shown in the picture.
Pour gingerbread mix
over sugar/pear mixture
and bake as directed on
the box.
Remove from oven once
the cake is cooked
thoroughly, and let cool.
NOTE: Do not remove
cake from pan until it
has cooled completely.
Sugar mixture needs to
harden for correct
presentation.