Upside-Down Pear Gingerbread

Let your pears ripen on the counter until slightly soft to the touch, about 3-5 days.

-For the syrup, in a small saucepan combine the following

¼ cup brown sugar, 2 TBS white sugar, 1 TBS butter and 1 TBS water.

-Stir together over low heat until butter melts, then pour the syrup into a 8 x 8 glass baking dish.

-Peel, core and slice enough pears so that you have about 1 heaping cup.

-Arrange on top of the syrup.

-Stir together then set aside the following:

1 cup flour

½ cup whole wheat flour

1 tsp baking soda

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice 

A big pinch of sea salt

-In a mixing bowl beat together until light and fluffy:

1/3 cup softened butter

-Add in 2 eggs and beat another minute.

-Measure ½ cup molasses or honey and ½ cup buttermilk.

-Take turns adding the molasses/honey and buttermilk into the batter until all is incorporated.

-Spoon the batter over the pears in the baking dish.

-Bake 30-35 minutes until a toothpick inserted in the cake comes out clean.

-Let cool about 5 minutes then turn onto a platter.

-Serve warm or cold with whipped cream.