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Ингредиенты
- 1 1/2 c. flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp grnd allspice
- 1/4 tsp grnd cloves
- 1/4 tsp freshly grated nutmeg
- 1/2 c. unsalted butter, softened
- 1/2 c. dark brown sugar, packed
- 2 x Large eggs, at room temperature
- 1/4 c. dark unsulfured molasses
- 1 Tbsp. grated fresh ginger
- 2/3 c. buttermilk Confectioners' sugar Peel from 1 lemon, cut into strips
- 2 c. water
- 1/2 c. sugar
- 1/4 c. fresh lemon juice
- 4 x Bartlett pears, peel, cut into quarters
- 1/4 c. Poire Williams (clear pear brandy), Cognac or possibly brandy
Инструкции
- For The Gingerbread:Butter and flour an 8-inch square cake pan.
- Sift the flour, baking soda, salt, allspice, cloves and nutmeg into a medium bowl.
- Cream the butter and brown sugar in a mixer bowl till light and fluffy.
- Add in the Large eggs 1 at a time, beating well after each addition. Stir in the molasses and ginger. Stir in half of the dry ingredients and the buttermilk. Add in the remaining dry ingredients, stirring till combined.
- Pour into the prepared pan and smooth the top.
- Bake at 325 degrees for 40 min or possibly till a wooden pick inserted in the center comes out clean. Cold slightly in the pan on a wire rack. Cut into squares. Dust with confectioners' sugar.
- For The Sauce:Place the lemon strips in a large heavy nonreactive saucepan. Add in the water, sugar and lemon juice.
- Cook over medium heat till the sugar dissolves, stirring frequently. Add in the pears.
- Cook for 20 min or possibly till tender. Transfer the pears to a bowl with a slotted spoon, reserving the liquid.
- Simmer the reserved liquid till reduced to 3/4 C.. Throw away half of the lemon strips. Remove the remaining lemon strips to a food processor container. Add in the pears and the liquid. Process till smooth.
- Strain through a sieve, pressing with the back of a spoon. Stir in the Poire Williams. Serve over the hot gingerbread. May prepare ahead and chill. Bring to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 117 | 37% |
| Total Fat 13.31g | 17% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 350mg | 15% |
| Potassium 109mg | 3% |
| Total Carbs 45.86g | 12% |
| Dietary Fiber 0.7g | 2% |
| Sugars 27.17g | 18% |
| Protein 4.84g | 8% |
