Category : Desserts
Author : Chloe
Hits : 4419
Date : 02/09/2009
3 tbsp butter, melted and divided6 ripe Seckel pears, peeled, cored, and halved lengthwise1 cup all-purpose flour1 cup granulated sugar, divided1 tsp baking powder1/2 tsp salt1/4 cup low-fat milk1/4 cup brandy2 tbsp brown sugar2 tsp grated lemon rind
1. Preheat oven to 400F.2. Drizzle the bottom of a 13 x 9-inch baking dish with 1 1/2 tablespoons butter. Arrange pear halves in 3 rows, cut sides down, over the butter. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, and salt in a small bowl. Add 1 1/2 tablespoons butter, milk, and brandy, and stir until well-blended. Spoon the batter around the pear halves. Combine 1/2 cup granulated sugar, brown sugar, and lemon rind; sprinkle over pear halves.3. Bake for 30 minutes or until bubbly.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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