GINGER-PEAR UPSIDE-DOWN CAKE
Delicious, slightly caramelized dessert.
Provided by Allan Rutherford
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
- Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
- Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
- Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
GINGER PEAR CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams
PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING
Make and share this Pear Coffee Cake with Ginger Pecan Crunch Topping recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h
Yield 1 nine inch thirteen inch sheet cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, sugars, salt, nutmeg and oil.
- Set aside 1 cup of mixture for topping.
- Add 2 cups chopped ripe pear to the rest of the above mixture.
- Add egg, buttermilk, baking soda, and baking powder.
- Topping: Add ginger and pecans to 1 cup of reserved mixture.
- Spread in greased 9" x 13" x 2" sheet pan.
- Sprinkle topping over top.
- Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.
PEAR-GINGER UPSIDE-DOWN CAKE
Enjoy this sweet and perky cousin to classic pineapple upside-down cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening.
- In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar. Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.
- Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.
- Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered.
Nutrition Facts : Calories 590, Carbohydrate 83 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 310 mg
GINGER-PEAR COFFEE CAKE
Chock-full of diced pears, raisins, walnuts and spices, this coffee cake ring from our Test Kitchen is a real taste treat.
Provided by Taste of Home
Time 45m
Yield 14 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. , Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. , Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack., For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.
Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 44g carbohydrate, Fiber 2g fiber), Protein 5g protein.
PEAR AND GINGER UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray. Sift flour and next 8 ingredients into medium bowl. Combine milk and vanilla in glass measuring cup. Beat butter and sugar in large bowl until lightly and fluffy. Add egg and beat until will blended. Add molasses and beat will. Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out into rack and cool slightly. (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Serve warm or at room temperature with whipped cream.
GINGER PEAR UPSIDE-DOWN CAKE
Make and share this Ginger Pear Upside-Down Cake recipe from Food.com.
Provided by me2006
Categories Dessert
Time 2h40m
Yield 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
- To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
- To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
- Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
- Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
- Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan's base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.
PEAR AND GINGER UPSIDE-DOWN CAKE
This cake is a nice change from the usual pumpkin pie or plain gingerbread. It is also an attractive dessert to bring to a family dinner or any get-together, really. I found this recipe online, and it said it was originally taken from Sunset magazine. Update: After storing leftovers in the fridge, the cake texture becomes really dense. I am not sure if it NEEDS to be stored in the fridge, but this cake is best eaten on the day it is made (in our [my husband's and my] opinion).
Provided by Greeny4444
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- First, prepare the pan. Lightly spray a 9-inch springform pan with cooking spray, Line the pan with a 10-inch round of cooking parchment, pressing into the bottom and about 1/2 inch up the sides.
- Cut 2 tablespoons of butter into about 1/4-inch chunks and drop evenly over the parchment in the pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger.
- Peel the pears and cut in half, lengthwise. Then, slicing perpendicular to the cut edge, cut lengthwise into 1/2-inch-thick slices. With a paring knife, cut the core from each slice. Arrange the slices flat, in a single layer, over the sugar mixture in the pan, trimming pieces as needed to fit.
- In a small bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice.
- In another bowl, with an electric mixer on medium-high speed, beat the remaining 1/2 cup butter and 1 cup brown sugar until well blended.
- Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses.
- Preheat the oven to 325 degrees F.
- Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears.
- Bake at 325 degrees F until a toothpick inserted in the center (but not in the fruit) comes out clean, about 1 hour and 35 to 40 minutes (cake center may settle slightly).
- Let the cake cool in the pan on a wire rack for about 20 minutes.
- Remove the pan sides. Place a platter over the cake, then, holding the two together, turn both over, so the cake is right-side up. Carefully remove pan bottom and parchment. Serve warm.
Nutrition Facts : Calories 468.7, Fat 13.2, SaturatedFat 7.8, Cholesterol 74, Sodium 466.1, Carbohydrate 84.1, Fiber 2.4, Sugar 51.9, Protein 5.8
PEAR SAUTEED WITH RED BEER, FRESH GINGER CAKE, AND RED BEERSORBET
Steps:
- Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
- Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
- Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.
PEAR GINGER CAKE WITH BUTTERED RUM SAUCE
From a Galveston-area church cookbook, this is a delicious and spicy cake - perfect for autumn or anytime!
Provided by loof751
Categories Dessert
Time 1h5m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Drain pears and reserve 1/3 cup of the syrup. Cut each pear half into 4 pieces.
- Mix brown sugar and 6 tablespoons melted butter and spread in the bottom of a greased 9x13 baking pan. Arrange pear pieces, rounded side up, in rows on top of sugar mixture.
- Mix together cake mix, buttermilk, reserved pear syrup, oil, eggs, ginger, and cinnamon in a large bowl. Mix 1 minute on low speed. Scrape sides of bowl, then mix at medium speed for 3 minutes.
- Pour batter over pears in pan. Bake ar 350 degrees for 45 minutes.
- While cake is baking, boil together 1/2 cup butter, sugar, and water for 1 minute. Add rum. Cool.
- Frost cooled cake with cooled icing.
GINGER PEAR CAKE
I don't usually like cakes that start with a cake mix, but this one is wonderfully tasty and moist! I use light sour cream and have also substituted non-fat vanilla yogurt for the sour cream.
Provided by DoremiAZ
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
- Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
- In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
- In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Spoon cake mixture into prepared pan until 3/4 full.
- Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
- While the cake is cooling mix the glaze.
- Once the cake is completely cool move it to a platter and add the glaze.
PEAR AND GINGER CAKE WITH A MAPLE GLAZE FROM NEW ZEALAND
This recipe has been submitted for play in ZWT8 - Australia/New Zealand. This recipe was found at Wattie's - Food in a Minute website. This cake sounds wonderful, another recipe that I will be trying, but I will be using maple syrup instead of the flavored syrup, I think it will taste much better.
Provided by Baby Kato
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- . Preheat oven to 180°C
- Grease and line the base of a 22cm springform cake tin with baking paper.
- Cream butter, brown sugar and Maple Syrup until light and fluffy.
- Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling.
- Dissolve baking soda in the milk.
- Sift flour, baking powder and ground ginger into the creamed mixture, alternately with the milk, mixing carefully until combined.
- Spoon mixture into prepared tin and place the drained pear on top of the cake, placing them cut side down onto the mixture.
- Bake for 40-45 minutes until cooked.
- Place cake on a cooling rack for 15 minutes, then remove from the cake tin.
- Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream.
- To make the glaze mix the cornflour with 1 tablespoon of cold water to form a paste.
- Place the maple syrup into a saucepan, stir in the cornflour over a medium heat until thickened and boiling. Remove from heat and allow to cool a little before brushing onto the cake.
STICKY PEAR & GINGER CAKE
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Number Of Ingredients 14
Steps:
- Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
- Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
- While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
- To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
PEAR-GINGER UPSIDE-DOWN CAKE
Enjoy this sweet and perky cousin to classic pineapple upside-down cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening.
- In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar. Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.
- Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.
- Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered.
Nutrition Facts : Calories 590, Carbohydrate 83 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 310 mg
GINGER PEAR UPSIDE-DOWN CAKE
Yield 10-12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325. Oil a 9-inch springform pan, and line the bottom with parchment paper. Topping: Combine the butter, brown sugar and cinnamon in a medium saucepan. Melt over medium heat for about 1 minute; pour into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through. Batter: In a mixing bowl, cream the butter and brown sugar on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the ginger and beat 1 minute more. Scrape the sides of the bowl with a spatula. Add the eggs one at a time, beating on low speed until each egg is fully incorporated. Slowly pour in the molasses and beat to fully mix. The mixture will look as though it is "breaking" but it will come together when the dry ingredients are added. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Alternately add the flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix. Pour the batter into the pear-lined pan, smoothing the top. The pan will be full. Transfer the pan to the center rack of the oven. Bake for about 1 hour and 45 minutes, until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with a serving plate, and carefully invert. Release the sides of the pan, and lift it away. Gently lift the pan's base and the parchment paper. Serve warm, with whipped cream.
GINGER PEAR CAKE
Steps:
- 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.
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