UPSIDE-DOWN PEAR GINGERBREAD CAKE
Categories Cake Fruit Ginger Dessert Bake Christmas Thanksgiving Pear Winter Christmas Eve Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make topping:
- Peel and core pears and cut each into 8 wedges.
- Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
- Make cake:
- Preheat oven to 350°F.
- Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
- Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
- Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.
PEAR GINGERBREAD COBBLER
A sure sign that fall is truly here is when my family asks me to make my signature gingerbread cobbler. Over the years it's been given the nickname of "Autumn in the Oven". Clever, right? -Cheryl Peterman, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 215mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
GINGERBREAD BREAD PUDDING
When I was a child I would hear fantastic stories from my grandparents of the gingerbread houses back in Germany. My love for gingerbread and the centuries-old tradition of celebrating with it led to my modern take on bread pudding.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
- Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
- Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
- Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.
GINGER & PEAR BREAD & BUTTER PUDDING
Want a treat to keep for yourself? This gooey and spicy vegetarian pudding will hit the spot
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
- Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
- Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
- Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.
Nutrition Facts : Calories 755 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 84 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.36 milligram of sodium
STICKY GINGER PEAR PUDDING
A great last-minute alternative to a traditional Christmas pudding - plus it reheats in only five minutes
Provided by Jane Hornby
Time 1h50m
Number Of Ingredients 15
Steps:
- Put the syrup, sugar and milk into a saucepan, then bring to a simmer to dissolve. Leave to cool almost completely while you get on with everything else. Heat oven to 180C/fan 160C/gas 4.
- Put the butter, flour, bicarb, ground ginger and cinnamon into a food processor, then pulse until it forms fine crumbs. Generously butter a 1.4-litre pudding basin and sprinkle 1 tsp sugar into the bottom. Cut 3 of the ginger balls in half and put 5 halves, rounded-side down, into the bottom, like the points of a star. Cut one cheek from a pear, then slice through about 10 times, without cutting through the stalk end. Put this into the bottom of the bowl amongst the ginger, then press gently so that the pear fans out. Core, then thinly slice the remaining pear. Finely chop the rest of the ginger.
- Tip the cooled syrup mix and egg into a food processor, then quickly whizz with the dry ingredients to a batter. Take out the blade, then stir in the chopped ginger and sliced pear. Scrape the mix into the basin, then bake for 1 hr 20 mins until risen and dark golden, and a skewer comes out clean. Whatever you do, don't open the oven before 45 mins is up.
- To finish, gently melt the syrup ingredients in a pan together until the sugar dissolves, then boil briefly. Turn the pudding out of its basin just before serving, spoon over the syrup and serve with custard.
Nutrition Facts : Calories 457 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 62 grams sugar, Protein 4 grams protein, Sodium 0.99 milligram of sodium
GINGER PEAR BREAD
A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It's a healthier choice than many other baked brunch items-and it freezes well. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 175 calories, Fat 8g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PEAR GINGERBREAD
A lovely dark gingerbread with chunks of pear. I made small loaf tins to give away with my Christmas goodies last year, they were a big hit. They mailed well, staying moist and yummy. Found in a Williams Sonoma cookbook.
Provided by NitaD
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. (180 degrees C) Grease a 7 X 11, or 5 small loaf pans, with butter. Dust with flour and tap out excess.
- In a large frying pan over med-high heat, melt the 1 tablespoons butter. Add the pear and cook, stirring often, until softened, 3-4 minute Transfer to bowl and let cool.
- In another bowl, sift together the all-purpose and whole-wheat flours, baking soda, ground ginger, cinnamon, salt, and nutmeg and set aside.
- In a separate bowl, using tan electric mixer on med. speed, beat together 1/2 cup butter and 3/4 cup brown sugar, until light and fluffy, 2-3 minutes. Gradually beat in the molasses. Add the eggs one at a time, beating well after each addition. Beat in fresh ginger.
- With the mixer on low speed, beat the flour mixture into the egg mixture in three batches alternately with the buttermilk, beginning and ending with the flour. Beat just until mixed. Stir in the pear. Pour into prepared pan/or pans.
- Bake until a cake tester inserted into the center comes out clean, 45-50 for large cake, check at 30 for small pans Transfer pan to a rack and let cool for 15 minute.
Nutrition Facts : Calories 457.1, Fat 15, SaturatedFat 8.9, Cholesterol 82, Sodium 451.6, Carbohydrate 76.4, Fiber 3, Sugar 42, Protein 6.8
UPSIDE-DOWN PEAR GINGERBREAD CAKE
The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
GINGER PEAR BREAD
This is based on my mother's zucchini bread recipe. It is a very moist bread.
Provided by Elaine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
- Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g
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- Grease an 8 inch square (2L) glass baking dish. Spread pears in dish and drizzle honey over it. Set aside.
- In a large bowl beat butter with sugar until fluffy. , then beat in molasses and egg. (The secret to loosening molasses is to let it sit in a small bowl of warm water. I learned this from a cooking show and it works like a charm.).
- In a separate bowl, whisk together flour, ginger, cinnamon, ground cloves, baking soda and salt. Stir into molasses mixture and alternately with hot water, making three additions of dry ingredients, and two additions of water. Pour over pears.
- Bake in a preheated 350 F degree (180 C) oven until straw or cake tester inserted in center of cake comes out clean. Serve warm. They say it takes about 30 minutes, but from my personal experience, in order for the straw or cake tester to come out clean it has to be in the oven between 40-45 minutes.
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