Wednesday, October 12, 2011

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.

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Hot Spiced Pears:

Wash, core and rough chop 4 Bartlett pears

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

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

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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.

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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.

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

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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.

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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.

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