GINGER CAKE WITH POACHED PEARS 5 small ripe Beurre Bosc pears 1/2 cup red wine 1/2 cup water 80g low-fat margarine 2/3 cup sugar 2 eggs, lightly beaten 1/2 cup low-fat milk 1 1/2 cups self-raising flour 2 teaspoons ground ginger 1 cup sugar, extra Grease an 18cm-round cake pan; line base with baking paper.

Peel pears and combine with wine and the water in medium saucepan; simmer, uncovered, about 15 minutes or until pears are tender and a deep red color. Remove pears from wine mixture; cool pears; reserve wine mixture.

Beat margarine, sugar and eggs in large bowl with electric mixer until thhick and pale. Stir in milk, flour and ginger; pour into prepared pan. Bake, uncovered, in 350°F oven about 40 minutes. Turn cake onto wire rack to cool.

Add extra sugar to wine mixture; simmer, uncovered, 15 minutes or until syrup is very thick. Cut a 15cm circle on top of cake (leaving a 3cm border). Cut about 1/3 of the way through the cake; remove center piece of cake*. Place pears in center of cake and drizzle with syrup.

Serves 10.

NOTE: You can blend or process the center piece until it resembles fine breadcrumbs. Toss the crumbs with some cinnamon and bake in a 350°F oven until lightly browned. Sprinkle over pears.

Per serving: 4.6g fat, 313 calories.

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