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Upside-Down Gingerbread-Pear Torte

Perfect for the holidays, this cake marries the spicy flavors of gingerbread with the sweetness of pears.

Ingredients: 

1 box gingerbread mix

2 Markon First Crop D'Anjou Pears, sliced into 1/2-inch thick wedges

1/4 cup dark corn syrup

1/4 cup dark brown sugar

1 tsp. vanilla extract

1/2 tsp. cinnamon

Instructions: 

Prepare gingerbread batter as directed; set aside.


In small sauce pot, bring brown sugar and corn syrup to a simmer. Add pears and remove from heat. Pour sugar mixture into the bottom of a buttered 9” round baking pan. Fan the pears around pan as shown in the picture. Pour gingerbread mix over sugar/pear mixture and bake as directed on the box. Remove from oven once the cake is cooked thoroughly, and let cool.


NOTE: Do not remove cake from pan until it has cooled completely.


Sugar mixture needs to harden for correct presentation.

Number of Servings: 
8
Contributed by: 
Markon Member Chef Chris Casson
Meal Type:
Fall
Winter
Desserts

Nutritional Information

Serving Size 276 grams
Calories 210
%Daily Value*
Total Fat 9g12%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 15g5%
Sodium 280g12%
Total Carbohydrate 32g12%
Dietary Fiber 2g7%
Total Sugars 20g
Includes 17g Added Sugars34%
Protein 3g
Vitamin D 0.1mcg0%
Calcium 60mg4%
Iron 1.6mg8%
Potassium 140mg4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.