CHOCOLATE-COFFEE GINGERBREAD WITH HAZELNUT POACHED PEARS
Provided by Bruce Aidells
Categories Coffee Milk/Cream Chocolate Ginger Dessert Bake Christmas High Fiber Pear Hazelnut Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 24
Steps:
- For pears:
- Combine sugar, 1 1/2 cups water, and Frangelico in heavy large wide saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears (liquid will not cover pears completely). Cover and simmer until pears are tender when pierced with knife, turning occasionally, about 12 minutes. Using slotted spoon, transfer pears to medium bowl. Boil cooking liquid in pan until syrupy and reduced to generous 3/4 cup, about 5 minutes. Pour syrup over pears and cool slightly. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For gingerbread:
- Preheat oven to 350°F. Generously butter 12-cup nonstick Bundt pan, then spray with nonstick spray. Dust pan lightly with flour. Whisk 2 cups flour and next 5 ingredients in medium bowl to blend. Combine sugar, molasses, olive oil, and eggs in large bowl; whisk until well blended. Add dry ingredients and stir to blend. Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt). Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, 55 to 60 minutes. Transfer pan to rack; cool cake in pan 20 minutes. Turn cake out onto rack and cool at least 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Cover with cake dome or wrap in foil and store at room temperature. If desired, uncover cake and place on oven-proof platter and rewarm in 350°F oven for 15 minutes before serving.
- For coffee whipped cream:
- Combine all ingredients in large bowl. Using electric mixer, beat until peaks form. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Cut warm or room-temperature gingerbread into 10 slices and transfer 1 slice to each of 10 plates. Place 1 pear half alongside each. Drizzle with pear syrup and top with coffee whipped cream.
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Tania Amukelani
[email protected]This gingerbread is my new favorite holiday recipe. It's so easy to make and it's always a crowd-pleaser.
Joynal Sfc
[email protected]I've made this gingerbread several times and it's always a hit. It's a great recipe for a holiday party or a special occasion.
Vijay Kumar
[email protected]This recipe was a disaster! The gingerbread was dry and crumbly, and the hazelnut-poached pears were too sweet.
SpoRs IoveR
[email protected]I'm not a big fan of gingerbread, but this recipe was surprisingly good. The flavors were well-balanced and the gingerbread was moist.
Malik Mason
[email protected]This gingerbread was a little too spicy for my taste, but overall it was still a good recipe.
Sk Shoponmahmud
[email protected]I love this recipe! The gingerbread is moist and flavorful, and the hazelnut-poached pears are the perfect complement.
the most ultimate gamer
[email protected]This recipe was easy to follow and the gingerbread turned out great! The only change I made was to use maple syrup instead of honey, and it was still delicious.
Raekesa Enoch
[email protected]This gingerbread was a hit! I made it for a holiday party and it was gone in no time. The flavors of chocolate, coffee, and ginger were perfectly balanced, and the hazelnut-poached pears were a delicious addition.