Warm Gingerbread with Pear Ice Cream and Caramel Sauce


This recipe was inspired by the gingerbread at Cafe Divine in San Francisco. After lots of trial and error, I finally got the warm brownie consistency I was looking for, and served it triumphantly to my cooking club at our annual Thanksgiving feast. One of the guests literally licked her plate, which was exactly the response I was going for. For a less time-consuming version, skip the homemade ice cream and serve with store bought vanilla ice cream.

What you will need

1 1/2 pounds ripe bosc pears, peeled, cored and halved

1/4 cup bottled pear juice

2 cups half and half

6 egg yolks, beaten

1 cup heavy cream

1 tablespoon vanilla extract

1 splash brandy, amaretto or other liqueur

1 3/4 cups flour

1/2 teaspoon baking powder

2 teaspoons ground ginger

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon ground cinnamon

8 tablespoons unsalted butter

1 cup packed dark brown sugar

2 eggs

2/3 cup molasses

1/2 teaspoon vanilla

2 cups heavy cream

1 cup sugar


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