YIELD Makes 8 servings
INGREDIENTS
2 unpeeled Bosc or Anjou pears, cored and thinly sliced 3 tablespoons fresh lemon juice 1 tablespoons butter, melted 1 tablespoons packed brown sugar 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/8 teaspoon salt 1/3 cup fat-free (skim) milk 1 egg 3 tablespoons apricot fruit spread 1 tablespoon vegetable oil 1 tablespoon minced fresh gingerPREPARATION:
- Preheat oven to 375°F. Spray 10-inch deep-dish pie pan with nonstick cooking spray; set aside.
- Toss pears in lemon juice; drain. Brush butter evenly onto bottom of prepared pan; sprinkle sugar over butter. Arrange pears in pan; bake 10 minutes.
- Meanwhile, combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Combine milk, egg, fruit spread, oil and ginger in medium bowl; mix well. Add flour mixture to milk misture; stir until well blended. (Batter will be very thick.) Carefully spread batter evenly over pears to edge of pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean.
- Cool in pan on wire rack 5 minutes. Use knife to loosen cake from side of pan. Place 10-inch plate over top of pan; quickly invert cake onto place. Place any pears left in pan on top of cake. Serve warm.