INGREDIENTS

INSTRUCTIONS

S
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
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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