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Gingerbread with Cardamom Poached Pears

Recipe Date:
May 17, 2017
Serving Size:
12
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
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.

Ingredients
  • 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
Directions

Gingerbread:

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.

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