MomsMenu.com Recipe Finder Upside-Down Pear Gingerbread

1/4 cup unsalted butter (1/2 stick)
1/4 cup sugar
2 tablespoons pear or apple brandy
2 pounds hard pears, halved, cored, peeled
cut into 1/4 inch thick slices
2 boxes gingerbread cake mix (14 oz)
(just add-water variety)

Preheat oven to 350 degrees F. Line bottom and sides of 13x9x2-inch baking pan with foil,
extending foil beyond 2 short sides; grease. In large nonstick skillet, melt butter over high heat. Stir in sugar and brandy. Add pears; saute 10 minutes, until pears are glazed and lightly colored and pan juices are thickened. Spread in prepared pan.

In bowl, whisk mix and 2 cups water; spread over pears. Bake 35 to 40 minutes, until pick
inserted into center tests clean. Cool in pan on rack.

To serve: Invert onto cutting board; remove foil. Cut into 12 squares.

Make Ahead: Can be made up to 2 days ahead; cover; refrigerate.

Makes 12 servings. Per serving: 354 calories, 3 g protein, 65 g carb,
9 g fat, 2 g fiber,
10 mg chol, 508 mg sodium