Pears Foster Ginger Cake

Who remembers an old favourite Banana's Foster?? Back in the day, it was one of my favourite desserts topped on vanilla ice cream. Made with butter, brown sugar and and dark rum, it was a perfect topping. I have taken a Autumn loaf and gave it an old school makeover thats not only delicious but presents absolutely beautiful. Spiced with ginger and cinnamon, its a perfect time of year to enjoy.

xoxo

Ingredients:

1 medium pear, cored and small diced

2 tbsp ginger syrup

1/2 tsp ground cinnamon 

½ cup softened unsalted butter

½ cup quality honey

2 large eggs, beaten

1 tsp. pure vanilla

1½ cup all-purpose flour

1 tsp. baking powder

½ tsp. heaping baking soda

½ tsp salt

1/3 cup crème fraiche

Pears Foster

1/4 cup unsalted butter

2/3 cup brown sugar

3 tbsp dark run

1 small cinnamon stick

2 small pears, halved lengthwise and cored

 

Preparation:

Preheat oven to 375F. Butter a 9x5 loaf pan. 

In a small bowl, mix pears, ginger syrup and cinnamon and set aside to release juices.

In a large bowl, beat butter and honey well.

Add eggs one at a time and beat well after each egg.

Beat  in vanilla until well blended.

Stir in flour, baking powder, baking soda and salt.

Mix in crème fraîche until well combined.

Add pear mixture and stir gently to incorporate.

Pour batter into loaf pan and gently top and 

for 35-45 mins until golden and a toothpick inserted comes out clean.

 While loaf is baking, make the pears foster. Heat a medium deep skillet over medium heat. Add all ingredients and cook until mixture starts to bubble. Add pears cut side down and baste a few times on top with sauce. Let simmer on medium heat for 10 mins. Gently turn pears over and simmer for an additional 10 minutes basting a few times.

Remove loaf from oven and let stand for 5 minutes. Place on serving platter, top with pears and drizzle caramel sauce all over pears and cake. Ensure the sauce is warm when drizzling.

SERVINGS 6-8| PREP & COOK TIME approx. 1 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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