Ingredients

1/4 cup unsalted butter
2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
1/2 cup dark brown sugar
2 teaspoons pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 cup milk
1/2 cup dark molasses

2 large eggs
1/4 cup water
Confectioners' sugar, for dusting, optional

Instructions

Position a rack
in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch
baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears
and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon
of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda,
baking powder, and salt in a large bowl.

In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and
whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to
make a thick liquid batter.

Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling.
Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the
batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted
into the center comes out clean, about 40 minutes.

Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before
serving, if desired.

Copyright 2004 Television Food Network, G.P. All rights reserved.

In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with
guidelines set up by the American Diabetic Association. As with all sweets, moderation is
important.