Tuesday, August 31, 2010

Ginger Peach Upside Down Cake

For this variation I omitted the 1/4 cup juice and added 2 Tablespoons of chopped crystallized ginger (I like the kind that comes in squares and is soaked in cane sugar syrup. It's usually sold at health food stores or Whole Foods).
And of course I topped each slice with a generous dollop of unsweetened whip cream.

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