This sounds wonderful even without Graham Kerr's low fat, low sugar twists! But then, I'm an admitted ginger-head. Plus, I'm dieting and hungry. ;-)
- 1⁄2 lemon, juice of
- 3 (6 ounce) pears, ripe but firm, Bosc recommended
- 1⁄4 cup light olive oil
- 1 large egg
- 1 cup low-fat buttermilk
- 1⁄4 cup molasses
- 1 cup cake flour
- 1 cup whole wheat pastry flour
- 1⁄2 cup Splenda granular, Granular for baking
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 pinch ground cloves
- 2 tablespoons chopped crystallized ginger
- 1 teaspoon brown sugar
- Partially fill a bowl with water and add lemon juice. Peel the pears and cut them into quarters. Chop 2 pears into a small dice & place the pieces in the lemon water. Slice each quarter of the 3rd pear in 4 long pieces. Place them in the water.
- Heat oven to 350ºF. Coat a 9"-X-13" baking dish with cooking spray & dust lightly with flour.
- Combine the oil, egg, buttermilk and molasses in medium bowl.
- In a large bowl, whisk the flours, Splenda, baking powder & soda, salt, cinnamon, ground ginger & cloves. Add the wet ingredients & mix gently.
- Drain the pears and set long slices aside. Stir the chopped pear pieces & the chopped ginger into the batter.
- Pour batter into prepared pan. Arrange long pear slices on top & sprinkle with brown sugar.
- Bake for 25 minutes. Serve warm or at room temperature.