Ingrédients pour Toasted Gingerbread With Grilled Pears And Caramel
- French Butter Pears
- 2 tablespoons orange juice
- Of Fresh Mint
- 1 cup (2 sticks) unsalted butter (for gingerbread), 6 tablespoons (3 ounces) unsalted butter (for caramel)
- 1 ½ cups packed light brown sugar (for gingerbread), 1 cup granulated sugar (for caramel)
- Egg
- 1 cup molasses
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- Hot Water
- 1 cup boiling water (for gingerbread), ¼ cup water (for caramel)
- ½ cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Toasted Gingerbread With Grilled Pears And Caramel? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Toasted Gingerbread With Grilled Pears And Caramel
- **Prepare Gingerbread & Caramel Sauce (ahead of time):** Follow recipes below.
- **Preheat grill:** Preheat your grill to medium heat.
- **Prep Pears:** Cut 2 ripe but firm pears in half lengthwise. Using a melon baller, remove seeds and core.
- **Grill Pears:** Brush pear halves generously with 2 tablespoons of orange juice. Place pears cut-side down on the preheated grill. Grill for 5 minutes, or until lightly caramelized.
- **Toast Gingerbread:** While pears grill, place 2 slices of cooled gingerbread (about ½ inch thick) on the grill. Toast lightly on each side for 1-2 minutes, until warmed through and slightly grill-marked.
- **Assemble Dessert:** Remove pears and gingerbread from grill. Place a slice of toasted gingerbread on each plate.
- **Slice & Arrange Pears:** Slice the grilled pear halves and arrange them attractively on top of the gingerbread.
- **Drizzle & Garnish:** Drizzle generously with homemade caramel sauce (about 2 tablespoons per serving). Garnish with a fresh sprig of mint.
- **Gingerbread Recipe:**
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large eggs, then stir in 1 cup molasses.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of boiling water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pans and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- **Caramel Sauce Recipe:**
- Combine 1 cup granulated sugar and ¼ cup water in a medium saucepan over medium heat. Cook, without stirring, until the sugar melts and turns a dark amber color.
- Carefully whisk in 6 tablespoons (3 ounces) unsalted butter and ½ cup heavy cream. Whisk until smooth and glossy. (CAUTION: Caramel will be extremely hot!)
- Let the caramel sauce cool for at least 30 minutes, or until slightly thickened before using.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
489g
Fat
120g
Carbs
58g
