This recipe is from Savoring SIMI Since 1876, a collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.
In mixing bowl, combine sugar, molasses, oil and eggs. Combine dry ingredients and sift. Combine flour mixture to egg/oil mixture. Then add hot water and mix till combined. Pour batter into a buttered bread pan and bake for approximately 40 minutes. Test by sticking a skewer in the middle and it should come out clean. Cool.
In a large saucepan combine, wine, sugar, cardamom, cloves, cinnamon stick, vanilla bean, lemon rind and juice. Bring to a boil and add the pears, return to a boil and simmer (poach) pears until a skewer can pierce pears. Cool in the liquid and refrigerate until needed. This may be done ahead up to one week before.
Cut gingerbread into slabs and serve with poached pear. Drizzle a little of the poaching liquid on gingerbread. Can also serve with sweetened whipped cream.
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