INGREDIENTS

INSTRUCTIONS

CHOCOLATE GINGERBREAD: 8 tablespoons (1 stick) unsalted butter 1/2 cup
packed light brown sugar 1/2    cup molasses 2 large eggs 1 1/4 cups
all-purpose flour 1/2    cup unsweetened cocoa powder 1/2 teaspoon
baking soda 2 1/2    teaspoons ground ginger 1 teaspoon ground
cinnamon 1/2 teaspoon ground cloves 1/4    teaspoon ground allspice 2
teaspoons lemon zest 2 teaspoons vanilla extract 1/2    cup  buttermilk
SPICED POACHED PEARS: 7 cups water 2 cups granulated sugar  1 cinnamon
stick 3 cloves 1/2 vanilla bean 6 pears (slightly  under-ripe) WHIPPED
CREAM: 1 cup heavy cream 2 Tablespoons granulated  sugar CHOCOLATE
SAUCE: 2 cups water 1 1/2 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 8-ounce ramekins and place on a  baking sheet.
In the 4 1/2-quart bowl of a heavy-duty electric mixer  using the
paddle attachment, cream together the butter and brown  sugar on
medium-high 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  medium-high 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 hand-held  mixer, whip
the heavy cream and sugar to soft peaks. Refrigerate  until ready to
use.  Make the chocolate sauce: In a medium saucepan over medium-high
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
right-side-up. 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
recipelu-digest Volume 01 Number 172 by "Bonnie"  <solomon1@kcsnet.com>
on Oct 27, 1997

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