A few weeks ago we were given some Bartlett pears which, of course, managed to all ripen at about the same time. I decided to make a couple desserts with them, and this is one that I made.
It is one of those cake on top, sauce on the bottom dishes which we like a lot. I will be making this again. Although it was very good cold, it was wonderful just slightly warmed with a scoop of French vanilla ice cream on the top. After the first day, I just microwaved each serving for abut 30 seconds and added the ice cream.
Fresh or canned pears can be used in this recipe so it can be made year round. I like to add chopped walnuts or pecans for a little-added crunch, but that is entirely optional.
2 c. flour
1 1/3 c. sugar (may reduce sugar if using canned pears)
1 T. baking powder
1 t. cinnamon
1/2 t. salt
Dash ground cloves
1 c. milk
2 to 3 pears, peeled, cored and chopped or 1 (16 oz.) can pears, drained and chopped (bite size pieces) save juice
1/2 c. toasted chopped walnuts or pecans (opt.)
Combine dry ingredients in a medium mixing bowl and blend well. Stir in milk until well blended. Add chopped pears and stir. Turn batter into a well-greased 9x13-inch baking dish. Combine the following ingredients, stirring until sugar is dissolved and butter is melted. Gently pour over the top of batter.
1 1/2 c. boiling water (if using canned pears use drained juice as part of the water)
1 1/2 c. brown sugar
1/2 c. butter
1 t. vanilla
Bake at 375degrees for 45 minutes. Serve at room temperature or just slightly warm with ice cream if desired. Store leftovers, covered, in the refrigerator. Serves 12 to 15.
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