PEAR SAUCE
2/3 c Sugar
2 tb Cornstarch
2 c Boiling water
1/3 c Lemon juice
2 tb Grated lemon peel
2 USA Bartlett pears; pared,
-cored and
Sliced
Ginger Cakes
Whipped topping or whipped
-cream
Grated lemon peel garnishee

Beat at medium speed until quiet. Fill greased muffin cups 3/4 full-of-the-moon. Bake
at 350?, 15 to 18 proceedings. Nerveless 5 proceedings. Remove cakes from muffin tin.

*Subjoin 1 1/2 teaspoons vinegar to 1/2 cup of milk, mix swell.

For Pear Sauce:

Combine sugar and cornstarch. Subjoin 3 tablespoons weewee, making paste of
cornstarch/sugar mix. Add remaining weewee, mix swell. Add lemon succus, lemon
unclothe, and saltiness. Cook over low or medium heat and stir until thickened. Add
pears; set parenthesis. Makes 4 cups sauce. Arrange Ginger Cakes on individual
serving bowls. Spoon Pear Sauce over super. Garnish with topping and lemon
uncase.

Always be sure to use ripe pears.

Per serving: 308 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g
Protein; 72g Sugar; 31mg Cholesterol; 107mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Heart; 0 Veg; 0 Fruit; 0 Fat; 3 Otc
Carbohydrates