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Рецепт Gingerbread With Pear Brandy Sauce
by Global Cookbook

Gingerbread With Pear Brandy Sauce
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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

  1. For The Gingerbread:Butter and flour an 8-inch square cake pan.
  2. Sift the flour, baking soda, salt, allspice, cloves and nutmeg into a medium bowl.
  3. Cream the butter and brown sugar in a mixer bowl till light and fluffy.
  4. 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.
  5. Pour into the prepared pan and smooth the top.
  6. 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.
  7. For The Sauce:Place the lemon strips in a large heavy nonreactive saucepan. Add in the water, sugar and lemon juice.
  8. Cook over medium heat till the sugar dissolves, stirring frequently. Add in the pears.
  9. Cook for 20 min or possibly till tender. Transfer the pears to a bowl with a slotted spoon, reserving the liquid.
  10. 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.
  11. 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.