with Buttered Pears and Caramel Sauce

Serves 8


GingerbreadGinger and pears just seem to go together. Remember the old upside-down ginger pudding? This rather more modern version consists of three separate components— all simple but exceptional when combined.


1/4 cup light molasses
3/4 cup dark corn syrup
1/2 cup water
75 g (2-3/4 oz) unsalted butter
1/2 cup packed brown sugar
2 cups flour, sifted
2 level tablespoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda

Buttered Pears
2 tablespoons unsalted butter
2 tablespoons sugar
4-6 medium pears, peeled, cored and quartered
2 tablespoons brandy

Caramel Cream Sauce
1 cup sugar
1/2 cup water
1/2 cup cream


Preheat the oven to 180 degrees C/350 degrees F. Grease and flour a savarin mold or a 22 cm (8-1/2) square cake pan.

In a small saucepan, combine the molasses, golden corn syrup, water, butter and brown sugar. Heat slowly, stirring occasionally, until the butter has melted. Stir until well mixed and smooth. Set aside to cool.

In a mixing bowl, combine the remaining dry ingredients. When the molasses mixture has cooled, stir it into the dry ingredients and beat well. Spoon into the prepared pan and bake for 20-25 minutes or until the top springs back when pressed lightly with a fingertip.

Serve warm with the buttered pears, a drizzle of caramel sauce and a little pouring cream.

In a large pan over a medium heat, melt the butter and sprinkle with the sugar. Add half the pears, cut side down and cook until brown—2-3 minutes. Turn over and repeat. Continue with remaining pears. When cooked, remove with a slotted spoon. Add the brandy to the pan, stirring to mix in any caramelized sugar. Pour over the pears.

In a heavy bottomed saucepan, combine the sugar and water. Cook over a moderate heat, stirring until the sugar is dissolved. Bring the sugar syrup to a boil over a high heat and cook until it turns a rich golden color—about 10 minutes. Take off the heat and carefully add the cream. Place back onto the heat and stir until the mixture is smoothly combined.

Buy the Book!


Everyday Epicurean
Simple, Stylish Recipes for the Home Chef

By Catherine Bell
Ten Speed Press, September 2000 Paperback, $19.95
200 pages, full-color
ISBN: 1-58008-225-4
Recipe reprinted by permission.


Everyday Epicurean



Cookbook Profile Archive


This page created October 2000

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home