Simi Winery

Cart 0 items: $0.00


Qty Item Description Price Total
  Subtotal $0.00

View Cart


  |  Tel: 1-800-746-4880

Gingerbread with Cardamom Poached Pears

Recipe Date:
May 17, 2017
Serving Size:
Cook Time:
Imperial (US)

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.

  • Gingerbread
  • 1 cup sugar
  • 1 cup molasses
  • 1/2 cup corn oil
  • 3 eggs
  • 3/4 tsp salt
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 2 cups all-purpose flour
  • 2 tsps baking soda
  • 1 cup boiling water
  • Poached Pears
  • 1 cup white wine
  • 3 cups water
  • 1 cup sugar
  • 2 tsps ground cardamom
  • 4 whole cloves
  • 2 cinnamon sticks
  • 4 strips lemon 2
  • 2 tbsps lemon juice
  • 1 vanilla bean, split lengthwise
  • 6 pears - Bartlett or Comice, medium ripe, peeled, halved and cored


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.

Poached Pears:

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.

To Serve:

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.

You must be 21 years of age or older to enter this site.
Please enter your date of birth below.