Upside-down pear and cranberry pie
Description
The recipe won't take much time. Preheat the oven to 175 degrees. Add 6 tablespoons of butter and 3/4 cup of brown sugar to a skillet and cook over medium heat, stirring constantly, until the sugar melts—about 6 minutes. Pour the mixture into a round pie pan. Peel the pears and slice them. Sprinkle with lemon juice and arrange over the sugar in a spiral pattern. Scatter 1/2 cup of cranberries over the pears and set aside. In a small bowl, mix together flour, baking powder, salt, cinnamon, and ginger; set aside. In a mixing bowl, beat the remaining 6 tablespoons of butter and the remaining brown sugar with an electric mixer. Add the eggs one at a time, beating after each addition. Add the milk and flour mixture, beating until smooth. Stir in the remaining 1/2 cup of cranberries, then pour the batter into the pan. Bake for about 40 minutes. Let cool for 15 minutes, then invert onto a serving plate. Serve with scoops of ice cream. Serve chilled.