Chocolate Gingerbread With Spiced Poached Pears
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Chocolate Gingerbread With Spiced Poached Pears
  Chocolate    Gingerbread    Pears  
Last updated 6/12/2012 1:15:33 AM. Recipe ID 44998. Report a problem with this recipe.
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      Title: Chocolate gingerbread with spiced poached pears
 Categories: None
      Yield: 1 Servings
  CHOCOLATE GINGERBREAD: 8 tablespoons (1 stick) unsalted butter
      1/2    cup packed light brown sugar
      1/2    cup molasses 2 large eggs
    1 1/4    cups all-purpose flour
      1/2    cup unsweetened cocoa powder
      1/2    teaspoon baking soda
    2 1/2    teaspoons ground ginger 1 teaspoon ground cinnamon
      1/2    teaspoon ground cloves
      1/4    teaspoon ground allspice 2 teaspoons lemon zest 2 teaspoons
  vanilla extract
      1/2    cup buttermilk SPICED POACHED PEARS: 7 cups water 2 cups
  granulated sugar 1 cinnamon stick 3 cloves
      1/2    vanilla bean 6 pears (slightly under-ripe) WHIPPED CREAM:
  1 cup heavy cream 2 Tablespoons granulated sugar CHOCOLATE SAUCE: 2
  cups water
    1 1/2    cups granulated sugar 2 cups unsweetened cocoa powder
  Make the gingerbread: Position a rack in the center of the oven and
  preheat to 350 degrees. Butter six 8-ounce ramekins and place on a
  baking sheet. In the 4 1/2-quart bowl of a heavy-duty electric mixer
  using the paddle attachment, cream together the butter and brown
  sugar on medium-high speed until fluffy, about 3 minutes. Beat in the
  molasses, then the eggs until smooth, about 2 minutes. In a medium
  bowl, sift together the flour, cocoa, baking soda, ginger, cinnamon,
  cloves, and allspice. At low speed, mix the dry ingredients into the
  butter mixture until just mixed, about 30 seconds. Stir in the lemon
  zest in the lemon zest, vanilla, and buttermilk. Continue mixing 1
  minute until smooth. Fill each prepared ramekin halfway with the
  gingerbread mixture and bake 30 to 40 minutes or until a toothpick
  inserted into the center comes out with a few moist crumbs clinging
  to it. Cool the gingerbread on wire racks.
  Make the spiced poached pears: In a medium saucepan set over
  medium-high heat bring the water and sugar to a boil. Reduce heat to
  a simmer and add the cinnamon, cloves and vanilla bean. Peel and core
  the pears and cut in half. Place in the simmering liquid and cook
  until the pears can be pierced with a knife, about 15 to 20 minutes
  (depending on ripeness). Drain and cool slightly. Slice each pear
  half into quarters lengthwise and set aside.
  Make the whipped cream: In a large chilled bowl, using a hand-held
  mixer, whip the heavy cream and sugar to soft peaks. Refrigerate
  until ready to use.
  Make the chocolate sauce: In a medium saucepan over medium-high heat
  bring the sugar and water to a boil for 1 minute; whisk in the cocoa
  powder. Continue whisking until the mixture is smooth and begins to
  thicken, about
        3    minutes.
  Assemble the dessert: Remove the gingerbread from the ramekins and
  place on a dessert plate right-side-up. Cut off the top of the
  gingerbread and spoon a healthy dollop of the whipped cream. Place 8
  slices of poached pear on top of each dollop and place the
  gingerbread top on the pear to create a sandwich. Drizzle the dessert
  with the chocolate sauce.

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Recipe ID 44998 (Apr 03, 2005)

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