Recipe courtesy of Southmoreland on the Plaza

Toasted Gingerbread with Grilled Pears and Caramel

  • Level: Intermediate
  • Total: 2 hr 5 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 1 hr 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

3 French butter pears

2 tablespoons orange juice

6 slices gingerbread, recipe follows

1 cup caramel sauce, recipe follows

6 sprigs fresh mint, for garnish

Gingerbread:

1/2 cup butter

1/2 cup sugar

1 egg, beaten

1 cup molasses

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

Caramel Sauce:

1 cup sugar

2 tablespoons water

1/4 cup butter

2 tablespoons heavy cream

Directions

  1. Preheat a grill to medium heat.
  2. 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.
  3. 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.
  4. 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.

Gingerbread:

  1. Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
  2. 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.
  3. Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

Caramel Sauce:

  1. 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.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.