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- 1/4 cup unsalted butter
- 1/2 cup brown sugar - packed
- 1/2 cup whipping cream
- 1/4 cup water
- 1 tablespoon brandy or cognac
The sweetness of the pears coupled with the warm, rich sauce of this fabulous dessert are perfect
complements for this scrumptious cake made with fresh ginger.
Directions
Grease the baking pan.
Whisk together the flour, soda and salt in a medium mixing bowl.
In
another bowl, mix together the molasses, sour cream, butter, brown sugar, both types of ginger,
egg, brandy and lemon peel.
Mix until smooth.
Add flour mixture and stir just until blended.
Spread batter evenly in the pan.
Bake for 20 minutes or until a tooth pick inserted into the middle comes out clean.
Allow
to cool in the pan for 5 minutes. Turn out onto a cooling rack and cool completely.
Meanwhile, combine pears and lemon juice in a large bowl.
Melt butter in a large skillet, add pears to the skillet and sauté for one minute.
Sprinkle
with brown sugar and cook until the sugar melts and the pears are tender, stirring occassionally
for 4-5 minutes.
Using a slotted spoon, remove the pears to a plate.
Boil the sugar mixture in the skillet
until thick and bubbling, approximately 3 minutes.
Remove from heat, add whipping cream and water, then the brandy.
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