Ginger Cake with Caramelized Pears Recipe

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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.
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Servings:
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Ingredients
  • CAKE:
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup molasses - light and dark
  • 1/4 cup sour cream
  • 1/4 cup unsalted butter - melted
  • 1/4 cup brown sugar - packed
  • 2 tablespoons crystallized ginger - chopped fine
  • 1 large egg
  • 1 tablespoon fresh ginger - grated
  • 1 tablespoon brandy or cognac
  • 1 teaspoon lemon peel
  • PEARS:
  • 4 pears - peeled, halved, cored and cut each half into 4 wedges
  • 2 tablespoons lemon juice
  • 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
Container: 8x8x2 baking pan, large skillet, two medium mixing bowls,
Directions
PREP
20 mins
READY IN
50 mins
  • Preheat oven to 350°F.
  • 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.
  • Return to the heat and cook until the sauce thickens and is reduced to approximately 3/4 cup, stirring occasionally.
  • Add the pears back into the sauce and serve warm over the cake.
  • Can be garnished with ground cinnamon and whipped cream if desired.
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