Voting thumbnail poached pear
Poached Pear and Gingerbread Cake
Recipe by Kathy Goldman
Tis the Season...
Easy and effortless, no expert baking skills were required. And oh, what a stunner! The white pears against the dark gingerbread couldn't be prettier. What a wonderful dessert to make or gift for the holidays!

  1. For the poached pear ingredients, add all the ingredients to a large saucepan or small dutch oven. Bring to a boil, then cover and reduce the heat to a gentle simmer. Cook pears for 20-30 minutes, until easily pierced with a fork but not mushy. Do not overcook. Remove from the poaching liquid and allow to cool.
  2. Preheat oven to 350F. Butter a 10 x 5 x 3" loaf pan.
  3. Beat the butter, molasses, and sugar together in the bowl of an electric mixer with the paddle attachment until light and fluffy. Add the eggs, one at a time, and the vanilla extract. Beat for 3 minutes. Stir in grated ginger.
  4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Slowly alternate folding in the flour and yogurt, beginning with the flour until combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan, then gently place the pears, spacing them evenly into the batter, bottom side down, so they are standing upright.
  6. Bake for 50-60 minutes until a cake tester or toothpick comes out clean. Allow to cool in the pan on a rack for 20 minutes. Gently run a knife around the edges to loosen and carefully remove from the pan.
  • Seckel Pears, peeled, left whole, with stems attached (poached pears) x 3
  • Bottle of white wine (poached pears) x 1
  • Water (poached pears) x 1 cup
  • Brown sugar (poached pears) x 1/2 cup
  • strip about 3'' of an orange peel (poached pears) x 1
  • cinnamon sticks (poached pears) x 2
  • cardamon pods (poached pears) x 5
  • Unsalted butter, room temperature x 12 tablespoon
  • Molasses x 1/2 cup
  • Dark brown sugar x 1/2 cup
  • Large Eggs x 3
  • Vanilla x 1 tablespoon
  • fresh, unpeeled ginger, grated (use a microplane) x 2 tablespoon
  • All purpose flour x 2 1/2 cup
  • Baking powder x 2 teaspoon
  • Baking soda x 1/2 teaspoon
  • Cinnamon x 1 teaspoon
  • Salt x 1 teaspoon
  • plain, lowfat Greek yogurt, room temp x 1 cup

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