Gingerbread with buttered pears and whipped cream
November. It lets us know that winter is coming, while understanding that we're not quite ready for it. I’m not ready to wear socks, turn on the stove, or give up on salad. So I will continue to search for the end-of-season pleasures at the market, and cook things that are good and gratifying and that hold onto the feeling of fall. The farmers' market is always the starting point for my cooking. It's also, without question, the source for the best produce year-round. In New York City, we are fortunate to have a great network of greenmarkets throughout the boroughs. I like to go to Union Square market in Manhattan on Wednesdays and to my local in Sunnyside, Queens, on Saturdays. Even in winter, when there are just a few cellared beets and potatoes holding up, the markets never fail to inspire.
This is a nicely spiced, autumnal pudding. You could substitute the pears with other favourite fruits, such as apples, persimmons or plums.
This recipe is an extract from the November issue of House & Garden. Subscribe or download now to read the full stories.
If you like this, why not explore our other Pear Recipes?
Gingerbread with buttered pears and whipped cream
Yield
6
Ingredients
For the cake
For the pears
For the whipped cream
Step 1
Butter and flour a bundt tin. Heat the oven to 180°C/fan oven 160°/mark 4.
Step 2
For the cake, cream the butter and the dark brown sugar by hand or machine. Add the eggs one at a time. Add the molasses in a steady stream. Sift the remaining dry ingredients into the mixture with ½tsp salt and then stir until just combined. Add 250ml boiling water a little at a time and mix well.
Step 3
Add the cake mixture to the bundt tin, place in the oven and bake for 50-60 minutes, until a skewer inserted anywhere into the cake comes out clean.
Step 4
For the pears, peel and halve the fruit, remove the cores and then cut each half lengthwise into 3 slices. Place a large pan on a medium-high heat and add the butter. When melted, add the pear slices and toss to coat. Sprinkle on the sugar and cook, tossing to cook evenly, until the pears soften and caramelise.
Step 5
For the whipped cream, whisk the cream and sugar by hand in a mixing bowl until perfectly silky. Serve the cake with generous portions of cream and pears.
