Toasted Gingerbread With Grilled Pears And Caramel Recipes

Steps:

• Slice the pears into 'pear steaks' about 1/3 inch thick.
• Mix together honey, ginger and lemon juice.
• Pour glaze over pears.
• Grill pear steaks on each side for 2 minute
• Eat warm with dinner, or as a dessert over ice cream.

Steps:

• Preheat a grill to medium heat.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 350*F.
• Grease and flour a 10 inch bundt pan.
• Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
• Combine the pear puree and buttermilk in a bowl and mix well.
• Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
• Add the molasses and beat until blended.
• Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
• Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
• Pour the batter into the prepared pan.
• Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
• Cool in the pan for 10 minutes.
• Remove to a wire rack.
• Serve warm or at room temperature.
• Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
• Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
• For the pears: Heat the butter in a large heavy skillet until sizzling.
• Add the pears and toss to coat.
• Sprinkle with the sugar and stir.
• Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
• Remove and let stand until room temperature.