Tuesday, February 1, 2011

Bosc Pear- Gingerbread Cake

I can't remember where I got this recipe. I cut it out of an Albuquerque magazine over the holidays. I chose it because I wanted to use up my leftover bosc pears from the other week.

1/2 C, plus 1/4 C butter
1 C packed brown sugar
3 Bosc pears, peeled, cored, thinly sliced*
1 egg
1/4 C molasses*
1 1/2 C flour*
2 t ginger
1 1/2 t cinnamon
1/2 t baking powder
1/4 t nutmeg
1/4 t clove
1/3 C hot water

* I used 4 pears, unsulphered molasses, and spelt flour.

Preheat oven to 350.
In a saucepan, combine 1/4 C butter and 1/2 C brown sugar and slowly heat until sugar melts. Add pears and simmer until soft, then transfer to a nine-inch cake pan, covering the bottom of the pan.
Combine and sift all dry ingredients.
With an electric mixer on high speed, beat 1/2 C butter and 1/2 C brown sugar together until fluffy, about 3 minutes. Add egg and molasses and beat for another minute.
Slowly add sifted ingredients and water, alternating three times until batter just comes together. Ladle batter over pars and bake about 35 minutes.
Let cool for 5 minutes and turn over onto serving plate.
Serve with ice cream or whipped cream.

**Very nice and easy to make. The sharpness of the ginger is a nice contrast to the brown sugar sauce that caramelizes.  (the sauce is a bit runny on top once you turn the cake over) We ate it without the cream.

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