Recipe - Chocolate Gingerbread With Spiced Poached Pears

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CHOCOLATE GINGERBREAD: 8 tablespoons (1 stick) unsalted butter
One half cup packed light brown sugar
One half cup molasses 2 large eggs
1 One fourth cups allpurpose flour
One half cup unsweetened cocoa powder
One half teaspoon baking soda
2 One half teaspoons ground ginger 1 teaspoon ground cinnamon
One half teaspoon ground cloves
One fourth teaspoon ground allspice 2 teaspoons lemon zest 2 teaspoons
vanilla extract
One half cup buttermilk SPICED POACHED PEARS: 7 cups water 2 cups
granulated sugar 1 cinnamon stick 3 cloves
One half vanilla bean 6 pears (slightly underripe) WHIPPED CREAM: 1 cup
heavy cream 2 Tablespoons granulated sugar CHOCOLATE SAUCE: 2 cups water
1 One half cups granulated sugar 2 cups unsweetened cocoa powder

PREPARATION: 45 MINUTES, PLUS BAKING TIME

Make the gingerbread: Position a rack in the center of the oven and preheat
to 350 degrees. Butter six 8ounce ramekins and place on a baking sheet. In
the 4 1/2quart bowl of a heavyduty electric mixer using the paddle
attachment, cream together the butter and brown sugar on mediumhigh speed
until fluffy, about 3 minutes. Beat in the molasses, then the eggs until
smooth, about 2 minutes. In a medium bowl, sift together the flour, cocoa,
baking soda, ginger, cinnamon, cloves, and allspice. At low speed, mix the
dry ingredients into the butter mixture until just mixed, about 30 seconds.
Stir in the lemon zest in the lemon zest, vanilla, and buttermilk. Continue
mixing 1 minute until smooth. Fill each prepared ramekin halfway with the
gingerbread mixture and bake 30 to 40 minutes or until a toothpick inserted
into the center comes out with a few moist crumbs clinging to it. Cool the
gingerbread on wire racks.

Make the spiced poached pears: In a medium saucepan set over mediumhigh
heat bring the water and sugar to a boil. Reduce heat to a simmer and add
the cinnamon, cloves and vanilla bean. Peel and core the pears and cut in
half. Place in the simmering liquid and cook until the pears can be pierced
with a knife, about 15 to 20 minutes (depending on ripeness). Drain and
cool slightly. Slice each pear half into quarters lengthwise and set aside.

Make the whipped cream: In a large chilled bowl, using a handheld mixer,
whip the heavy cream and sugar to soft peaks. Refrigerate until ready to
use.

Make the chocolate sauce: In a medium saucepan over mediumhigh heat bring
the sugar and water to a boil for 1 minute; whisk in the cocoa powder.
Continue whisking until the mixture is smooth and begins to thicken, about
3 minutes.

Assemble the dessert: Remove the gingerbread from the ramekins and place on
a dessert plate rightsideup. Cut off the top of the gingerbread and spoon
a healthy dollop of the whipped cream. Place 8 slices of poached pear on
top of each dollop and place the gingerbread top on the pear to create a
sandwich. Drizzle the dessert with the chocolate sauce.

Posted to recipeludigest Volume 01 Number 172 by "Bonnie"
solomon1@kcsnet.com on Oct 27, 1997