Instructions: The traditional flavors of gingerbread served with a contemporary sauce.

Heat oven to 350 degrees F. Grease bottom only of 9-inch round cake pan.

Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger; mix well. Add remaining gingerbread ingredients; blend well. Pour batter into greased pan.

Bake at 350 degrees F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.

Drain raspberries, reserving 1/4 cup liquid. In blender container or food processor bowl with metal blade, blend raspberries and reserved 1/4 cup liquid at high speed until smooth. Press through large strainer to remove seeds; discard seeds. In large skillet, combine raspberry puree, sugar, lemon juice and pears. Bring to a boil. Reduce heat; simmer until pears are tender. Serve sauce
warm or cool over wedges of gingerbread. Garnish each serving with sweetened whipped cream, if desired.

MICROWAVE DIRECTIONS: To prepare gingerbread, prepare batter as directed.

Pour into ungreased 8-inch round (1 1/2-quart) microwave-safe dish.

Microwave on HIGH for 5 to 7 minutes or until toothpick inserted in center comes out clean. Cool directly on counter for 10 minutes.

To prepare sauce, prepare raspberry puree as directed. In medium microwave-safe bowl, combine raspberry puree with sugar, lemon juice and pears. Microwave on HIGH for 5 to 6 minutes or until pears are tender, stirring twice during cooking. Serve as directed.

HIGH ALTITUDE - Above 3500 Feet: Increase flour to 1 2/3 cups; decrease brown sugar to 1/4 cup. Bake or microwave as directed.

Amount

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