Ciscoe recipe: Warm Gingerbread with Pears

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by Lynne Vea, PCC Natural Markets Chef

KING5.com

Posted on November 24, 2012 at 3:36 PM

Updated Tuesday, Dec 18 at 10:03 PM

Does any scent personify the holidays more than freshly baked gingerbread? This recipe is old, old, old, brought to this country by my Grandmother’s Moravian ancestors and passed down through the generations. It is still my favorite variation on the theme. It bakes up sticky on the outside and steaming and moist in the center. I top it with thin slices of pear, which bake right into the batter, and finish with a light glaze of melted jelly. Baked in individual ramekins, these make lovely holiday gifts for your favorite recipients!

(Serves 12-16)

2 1/2 cups unbleached all purpose or pastry flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/3 cup molasses
1/3 cup corn syrup
3/4 cup brown sugar
6 ounces melted butter
2 eggs
1/2 cup chopped crystallized ginger
1 cup boiling water
2 medium ripe pears, cored and cut into thin slices

Preheat your oven to 350 degrees F.

In a medium bowl, stir together the flour, ginger, cinnamon, soda and salt.

In a large mixing bowl, combine the molasses, corn syrup, brown sugar, melted butter, eggs and crystallized ginger. Stir to blend well. Gradually stir in the flour mixture.

Carefully add the boiling water a little at a time until you have a sticky and glossy batter.

To make individual gingerbread desserts:
Butter and flour 12-16 oven proof ramekins and fill each about 3/4 full. Place 2-3 slices of pear on top, pressing them gently down into the batter to anchor them. Bake for about 20-25 minutes or until a skewer inserted in the center comes out clean.

Brush the tops with melted jelly or sprinkle with powdered sugar and serve with whipped cream or lemon curd.

To make one cake:
Butter and flour a 9”x13” baking dish and spoon in the batter. Arrange slices of pear over the surface, tucking them down into the batter slightly to anchor them. Bake for about 30-40 minutes, or until a skewer inserted in the center comes out clean.

Brush the tops with melted jelly or sprinkle with powdered sugar and serve with whipped cream or lemon curd.

Recipe adapted from Mildred Westmoreland (Lynne Vea’s Moravian Grandmother)

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