Toasted Gingerbread With Grilled Pears And Caramel

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 french butter pears
• 2 tablespoons orange juice
• 6 sprigs fresh mint, for garnish
• 1/2 cup butter
• 1/2 cup sugar
• 1 egg, beaten
• 1 cup molasses
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup hot water
• 1 cup sugar
• 2 tablespoons water
• 1/4 cup butter
• 2 tablespoons heavy cream

Recipe

• 1 *bread and caramel sauce should be prepared ahead.
• 2 preheat a grill to medium heat. (if caramel sauce has cooled completely, return to heat and warm while preparing the pears).
• 3 cut pears in half lengthwise; use a melon baller, remove the seeds and core.
• 4 brush the pears with orange juice and place on the grill cut side down.
• 5 let the pears cook until they are lightly caramelized, about 5 minutes.
• 6 as the pears are cooking, place the gingerbread on the grill and lightly toast on each side.
• 7 remove the pears and the gingerbread from the grill.
• 8 to assemble, place the toasted gingerbread on a plate.
• 9 slice the pears and arrange them on top of the gingerbread.
• 10 drizzle with caramel sauce and garnish with a sprig of fresh mint.
• 11 to make gingerbread:.
• 12 preheat the oven to 350 degrees f. grease and flour 2 loaf pans.
• 13 cream butter and sugar together in a large bowl. beat in egg and molasses. in a separate bowl, combine dry ingredients and whisk until mixed. add 1/3 of the dry ingredients to the creamed mixture and mix. add 1/3 of the hot water and mix. continue alternating dry ingredients and water in thirds until all is incorporated.
• 14 pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
• 15 to make caramel sauce:.
• 16 combine sugar and water in a saucepan over medium heat. cook until the sugar is melted and takes on a dark golden color. add the butter and cream and whisk until smooth. be very careful not to splash yourself, caramel is extremely hot! let cool about 30 minutes, until thickened.