Gingerbread with Raspberry-Pear Sauce

• 1 1/3 cup all purpose or unbleached flour
• 1/2 cup brown sugar (firmly packed)
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 cup shortening or margarine
• 1/2 cup boiling water
• 1/2 cup molasses
• 1 egg (slightly beaten)

Raspberry Sauce:

• 1 pkg frozen raspberries (thawed)
• 1/4 cup sugar
• 1 Tbsp. lemon juice
• 3 firm pears (peeled, cored, cut into 1/2 inch pieces) (about 3 cups)

Directions

Heat oven to 350 degrees F. Grease bottom only of 9 inch round 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 highest speed until smooth. Press through large strainer to remove seeds; discard seeds.

In a 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. Makes 8 servings.

By Robin

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