Orange Pineapple Pear Butter Sauce Recipes

ORANGE PINEAPPLE PEAR BUTTER SAUCE

Steps:

• In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time.
• Whisk rapidly, until blended, then taste.
• Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot.
• Heat clean sterilized jars in hot water in the oven at 200°.
• Heat the seals in hot water.
• Cook the sauce for 10 minutes until hot.
• Stir. Do not burn.
• Pour into jars. Wipe the rim with a hot clean cloth. Seal and band.
• Place in a hot water bath in the canner.
• Process in hot water bath for 15 minutes.
• Lift out and place on a toweled counter.
• Keep away from all drafts.

PEAR UPSIDE DOWN CAKE WITH ORANGE BUTTER SAUCE

Steps:

• Peel, halve, and core the pears; set aside.
• Preheat the oven to 350°F Put ¼ cup of the butter into a 10 x 6 inch baking pan and place into the oven as it preheats. Remove from the oven when the butter is melted.
• Sprinkle the brown sugar evenly over the melted butter. Arrange the pears in a single layer over the brown sugar with the cut side down.
• In a large bowl, cream the remaining ½ cup butter with the granulated sugar, egg, and vanilla. Mix in the baking powder and salt. Add the flour alternately with the milk, mixing until the batter is smooth.
• Pour the mixture evenly over the pears. Bake for 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Invert while warm onto a serving plate and serve warm with the orange butter sauce.
• While the cake bakes, make the sauce. Combine the orange juice, cornstarch, sugar, butter, and ginger in a small saucepan. Heat to boiling over medium high heat, stirring. Cook, stirring, until thickened. Remove from the heat. Makes 6 servings.
• The Great Holiday Baking Book.