Pear Gingerbread Upsidedown Cake

My brother in Mexico has acquired 18 litres !!!!!!!!! of molasses. He wants some ideas on how to use it up. Most recipes I have use small amounts of molasses. We love gingerbread, and this recipe, from The New Maritimes Seasonal Cookbook (a very good cookbook) is a family favourite.

Topping:
1 tablespoon melted butter
1/4 cup brown sugar
4 peeled ripe pears, thinly sliced

Spread butter in a 9 inch square baking pan. Sprinkle with brown sugar. Arrange pear slices in overlapping rows.

Gingerbread:
1/4 cup soft margarine or butter
1/4 cup brown sugar
1 egg
1/2 cup molasses
1/4 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/3 cup hot water

In a medium bowl cream butter and brown sugar. Beat in egg and molasses until batter is light. Combine flours, and seasonings to molasses mixture alternately with hot water. Spoon batter over pears. Bake in 350 F (180 C) oven for 30 -40 minutes.Cool on rack 10 minutes and invert on serving plate. Serve warm or cold.