Toasted gingerbread with barbecued pears and caramel

  • For the gingerbread
  • 120g butter
  • 100g granulated sugar
  • 1 egg, beaten
  • 240ml treacle
  • 225g plain flour
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 240ml hot water
  • 240ml caramel sauce, recipe follows
  • For the caramel sauce
  • 200g granulated sugar
  • 2 tbsp water
  • 60g butter
  • 30ml double cream
  • For the pears
  • 3 French butter pears
  • 30ml orange juice
  • 6 slices gingerbread, recipe follows
  • 6 sprigs fresh mint, for garnish
For the gingerbread:
1) Preheat the oven to 180C/Gas Mark 4. Grease and flour 2 loaf tins.

2) Cream the butter and sugar together in a large bowl. Beat in the egg and treacle. In a separate bowl, combine the 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.

3) Pour the batter into the prepared tins and bake for 45 minutes or until a cocktail stick inserted in the middle comes out clean.

For the caramel sauce:
1) Combine the sugar and water in a saucepan over a medium heat. Cook until the sugar is melted and takes on a dark golden colour.

2) Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Leave to cool about 30 minutes, until thickened.

For the pears:
1) Preheat a barbecue to medium heat.

2) Cut the pears in half lengthwise. Use a melon baller to remove the seeds and core. Brush the pears with orange juice and place on the barbecue cut side down. Let the pears cook until they are lightly caramelized, about 5 minutes.

3) As the pears are cooking, place the gingerbread on the barbecue and lightly toast on each side. Remove the pears and the gingerbread from the barbecue.

To assemble:
1) Place the toasted gingerbread on a plate. Slice the pears and arrange them on top of the gingerbread.

2) Drizzle with caramel sauce and garnish with a sprig of fresh mint.

Rule the Kitchen with More Recipe Faves

Wine poached Seckel pears
Wine poached Seckel pears
Time
45
Serves
4
Difficulty
Easy
Spiced Red Wine-Poached Pears
Spiced Red Wine-Poached Pears
Time
30
Serves
4
Difficulty
Med
Saffron Poached Pears with Parmigiano Reggiano
Saffron Poached Pears with Parmigiano Reggiano
Time
20
Serves
4
Difficulty
Easy