Chocolate Castles as wel

Taken from Taste of Home magazine, this is a perfect Autumn cake! I love this season of using apples and pears in different dishes.

4 cups sliced peeled fresh pears (about 4 med)

1/2 cup packed brown sugar

1/2 cup water

1 tables orange juice

1/4 teas cinnamon

2/ tables cornstarch

2 tables cold water

2 tables finely chopped crystallized ginger ( I will be using fresh as I have it on hand)

Gingerbread Layer

1/2 cup buttermilk

1/4 cup sugar

1/4 cup molasses

1 egg

2 table oil

1 cup flour

1/2 teas baking soda

1/2 teas baking powder

1/4 teas ground ginger

1/4 teas salt

1/4 teas ground nutmeg

Preheat oven to 350. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered for 10 min or until pears are tender, stirring occasionally. In a small bowl, mix cornstarch and cold water until smooth. Stir into pear mixture. Bring to a boil; cook and stir for 2 min or until thickened. Stir in crystallized ginger. Transfer to a greased 8″ sq baking dish.

In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients. Gradually beat into buttermilk mixture. Pour over pear mixture.

Bake 20-25 min or until cake tests done and is bubbly.