Toasted Gingerbread With Grilled Pears and Caramel

Name: Toasted Gingerbread With Grilled Pears and Caramel
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4-6 serving(s)
Ingredients: 3 French Butter Pears; 29.58 ml orange juice; 6 sprig of fresh mint, for garnish; 118.29 ml butter; 118.29 ml sugar; 1 egg, beaten; 236.59 ml molasses; 354.88 ml all-purpose flour; 7.39 ml baking soda; 7.39 ml ground cinnamon; 7.39 ml ground ginger; 2.46 ml ground cloves; 2.46 ml salt; 236.59 ml hot water; 236.59 ml sugar; 29.58 ml water; 59.14 ml butter; 29.58 ml heavy cream

Submitted by Mommy Diva

"A delightful Bobby Flay recipe that appears the perfect end to any Fall dinner--and it is completed on the BBQ! Recipes included to make the gingerbread and caramel sauce ahead of time - the dessert is quick to pull together for your favorite guests! Times listed on his recipe are: Prep Time: 20 minutes Inactive Prep Time: 30 minutes Cook Time: 1 hour 15 minutes"

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photo by katew

Ready In:: 1hr 35mins
Ingredients:: 18
Serves:: 4

ingredients

3 French Butter Pears
29.58 ml orange juice
6 sprig of fresh mint, for garnish
GINGERBREAD (use 6 slices)
118.29 ml butter
118.29 ml sugar
1 egg, beaten
236.59 ml molasses
354.88 ml all-purpose flour
7.39 ml baking soda
7.39 ml ground cinnamon
7.39 ml ground ginger
2.46 ml ground cloves
2.46 ml salt
236.59 ml hot water
Caramel Sauce (use 1 cup)
236.59 ml sugar
29.58 ml water
59.14 ml butter
29.58 ml heavy cream

directions

*Bread and caramel sauce should be prepared ahead.
Preheat a grill to medium heat. (If caramel sauce has cooled completely, return to heat and warm while preparing the pears).
Cut pears in half lengthwise; Use a melon baller, remove the seeds and core.
Brush the pears with orange juice and place on the grill cut side down.
Let the pears cook until they are lightly caramelized, about 5 minutes.
As the pears are cooking, place the gingerbread on the grill and lightly toast on each side.
Remove the pears and the gingerbread from the grill.
To assemble, place the toasted gingerbread on a plate.
Slice the pears and arrange them on top of the gingerbread.
Drizzle with caramel sauce and garnish with a sprig of fresh mint.
TO MAKE GINGERBREAD:
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated.
Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
TO MAKE CARAMEL SAUCE:
Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened.

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Reviews

I chose this recipe especially as I wanted to make the gingerbread part . I actually chopped the pears and stirred them through the cake but thought the whole thing was sweet enough so did not do the sauce. So I did twist things around a bit but followed the actual cake recipe as written and this made a most and dark golden cake that was delicious.

katew