Warm Gingerbread with Pears
Serves: 12 to 16
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 still is 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!
- 2 1/2 cups unbleached all-purpose or pastry flour Add to list
- 1 tablespoon ground ginger Add to list
- 1 teaspoon ground cinnamon Add to list
- 2 teaspoons baking soda Add to list
- 1 teaspoon salt Add to list
- 1/3 cup molasses Add to list
- 1/3 cup corn syrup Add to list
- 3/4 cup brown sugar Add to list
- 6 ounces melted butter Add to list
- 2 eggs Add to list
- 1/2 cup chopped crystallized ginger Add to list
- 1 cup boiling water Add to list
- 2 medium ripe pears, cored and cut into thin slices Add to list
- Jelly, powdered sugar, whipped cream or lemon curd, for serving (optional) Add to list
Preheat oven to 350° F.
In a medium bowl, stir together flour, ginger, cinnamon, baking soda and salt.
In a large mixing bowl, combine molasses, corn syrup, brown sugar, melted butter, eggs and crystallized ginger. Stir to blend well. Gradually stir in flour mixture.
Carefully add boiling water, a little at a time, until you have a sticky and glossy batter.
To make individual gingerbread desserts:
Butter and flour 12 to 16 ovenproof ramekins and fill each about 3/4 full. Place 2 to 3 slices of pear on top, pressing them gently down into the batter to anchor them. Bake until a skewer inserted in the center comes out clean, 20 to 25 minutes.
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- by 13-inch 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 until a skewer inserted in the center comes out clean, 30 to 40 minutes.
Brush the top with melted jelly or sprinkle with powdered sugar and serve with whipped cream or lemon curd.
Recipe by, PCC Chef
Source: Recipe adapted from Mildred Westmoreland (PCC Chef Lynne Vea’s Moravian grandmother)
Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 24, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.