Gingerbread with Pears & Cream

I think pears are so delicious with ginger… So, here’s what I came up with for a warm and comfy fall dessert.

Hot Spiced Pears:

Wash, core and rough chop 4 Bartlett pears

Toss with 1/2 cup brown sugar, 1/4 tsp cinnamon, 1/4 tsp cloves and 2 Tbsp butter cubed.

Place in crock pot and cook on low for 6-8 hours.

Turn off the pears in the crock pot just before you start making the cakes. They shouldn’t be boiling hot when you put them on the cakes.

 

Gingerbread cake:

1/2 cup butter, at room temperature

1/2 cup brown sugar

1 egg

1/2 cup molasses

Cream butter and sugar until light and fluffy on high speed for about 5 minutes. Add egg and molasses and beat thoroughly.

1 1/2 cups flour

3/4 tsp salt

3/4 tsp soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ginger

1/2 cup boiling water

Combine dry ingredients and add to molasses mixture alternately with the boiling water. Beat well after each addition.

Pour into greased and sugared (why use flour???) muffin tin. Bake at 350 for 20-25 minutes or until pick comes out clean.

I used this cute little pan!

Remove from oven, let cool for a few minutes on baking rack. Remove from pan and place on serving dishes. You want to serve this warm.

 

Spiced whipped cream:

While they are cooling a bit, beat some heavy cream with sugar, vanilla and a dash of cinnamon to taste.

Top cakes with hot pears and cream.