Ginger 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
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.
Simple, Stylish Recipes for the Home Chef
By Catherine Bell
Ten Speed Press, September 2000 Paperback, $19.95
200 pages, full-color
Recipe reprinted by permission.
This page created October 2000
Copyright © 1994-2017,