Poached Pears With Gingerbread Recipe

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Poached Pears With Gingerbread
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Ingredients
27
Count
Nutrition
730
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. TO MAKE THE GINGERBREAD CAKE: Heat oven to 350°F Butter an 8 3/4 x 4 1/2 x 2 3/4-inch loaf pan, and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2-4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
  3. In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth top with a spatula.
  4. Bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
  5. Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
  6. TO MAKE POACHED PEARS: Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough to cover pears.
  7. Set saucean over high heat, and bring ot a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
  8. Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
  9. TO MAKE THE CINNAMON CREAM: Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic and refrigerate until ready to use.
  10. TO ASSEMBLE DESSERT: Slice poached pears in half, and remove the cores with a melon baller. unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrp over the tops. Serve cake with additional syrup and dollop each portion with cinnamon whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 729.54 Kcal (3054 kJ)
Calories from fat 375.73 Kcal
% Daily Value*
Total Fat 41.75g 64%
Cholesterol 232.74mg 78%
Sodium 559.03mg 23%
Potassium 272.83mg 6%
Total Carbs 84.51g 28%
Sugars 58.11g 232%
Dietary Fiber 3.82g 15%
Protein 7.76g 16%
Vitamin C 3.8mg 6%
Vitamin A 0.4mg 13%
Iron 1.2mg 7%
Calcium 92.6mg 9%
Amount Per 100 g
Calories 280.57 Kcal (1175 kJ)
Calories from fat 144.5 Kcal
% Daily Value*
Total Fat 16.06g 64%
Cholesterol 89.51mg 78%
Sodium 214.99mg 23%
Potassium 104.93mg 6%
Total Carbs 32.5g 28%
Sugars 22.35g 232%
Dietary Fiber 1.47g 15%
Protein 2.98g 16%
Vitamin C 1.5mg 6%
Vitamin A 0.1mg 13%
Iron 0.5mg 7%
Calcium 35.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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