Individual Upside Down Pear Gingerbread Recipe

These are Kevin's absolute favorite dessert. I've been making them for him since the late 1990s. I think I first found the recipe in a Best of Gourmet Cookbook - now long out of print. I've made them for so long that I do it mainly from memory. I thought I'd better write it down somewhere in case my memory fades in the coming years.


Individual Pear Gingerbread Recipe

For the topping

• 1/2 stick (1/4 cup) unsalted butter
• 3/4 cup packed light brown sugar

For the cakes

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 3-4 Tablespoons crystallized ginger, minced
• 1 cup molasses (preferably mild)
• 1 cup boiling water
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 2-3 firm pears, diced

Melt 1/2 stick of butter and 3/4 cup of packed brown sugar together in a small saucepan. Pour into 6 individual ramekins. Decorate with bits of diced pear.

 Preheat oven to 350°F.

Sift together flour, baking soda, ground ginger and salt in a bowl.

Whisk molasses and boiling water in another small bowl.

Next, using a mixer beat remaining stick of softened butter, 1/2 cup of packed brown sugar and egg until creamy. Combine with flour mixture and molasses imxture. Stir in remaining diced pears and candied ginger.

Pour batter over butter/sugar mixture in ramekins. Bake 20-30 minutes. Remove from oven and let cool slightly. Invert ramekin onto a plate to serve. Garnish with whipped cream and more crystallized ginger.