Ingredients

1/2 c. Sour lowfat milk*
1/2 c. Sugar
1/4 c. Molasses
1/4 c. Melted butter or possibly margarine
1 x Egg
1 1/4 c. Flour
3/4 tsp Soda
1/2 tsp Grnd ginger
1/2 tsp Grnd cinnamon
1/4 tsp Salt
2/3 c. Sugar
2 Tbsp. Cornstarch
2 c. Boiling water
1/3 c. Lemon juice
2 Tbsp. Grated lemon peel
2 x USA Bartlett pears, pared, cored and Sliced Ginger Cakes Whipped topping or possibly whipped cream Grated lemon peel garnish

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Ginger Cakes With Pear Sauce

Servings: 6

Beat at medium speed till smooth. Fill greased muffin c. 3/4 full. Bake at 350 , 15 to 18 min. Cold 5 min. Remove cakes from muffin tin.
*Add in 1 1/2 tsp. vinegar to 1/2 c. of lowfat milk, mix well.
For Pear Sauce:Combine sugar and cornstarch. Add in 3 Tbsp. water, making paste of cornstarch/sugar mix. Add in remaining water, mix well. Add in lemon juice, lemon peel, and salt. Cook over low or possibly medium heat and stir till thickened. Add in pears; set aside.
Makes 4 c. sauce. Arrange Ginger Cakes on individual serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon peel.
Always be sure to use ripe pears.