I make this every year at the holidays. Firecracker and I made it yesterday for Thanksgiving. She helped sautee the pears (local, organic, from Hood River ) and make the reduction, measure the dry ingredients, and crack the eggs. She is a super kitchen helper.
If you make this, and have little kitchen helpers, I recommend cooking an extra pear for each helper -otherwise, you may find yourself with too few pears to top the cake. Not much is more tempting than pears caramelized in butter and sugar!
I have saved every issue of Martha Stewart Living since I began subscribing in 1997 (yup, back when I was a college freshman!). This recipe is from the Dec/Jan 1997 issue, but I just discovered that it’s also here . I leave out the extra tablespoon of freshly grated ginger, because I find that with it, the flavor is a bit too sharp for little children. Also, it’s a little time-consuming, but the flavor of the caramelized pears with the gingerbread is delicious. I served each slice with a dollop of honey cream cheese frosting .
Posted in Changing Seasons , From my kitchen , Locally grown
Oh, that looks so yummy! What a treat!
We’ve been down in your neck of the woods this weekend, visiting family in Battle Ground. Someday we’ll have to hook up when we come down again.
Yum, that looks amazing! Thanks for commenting on my blog. Looks like we’re living parallel lives.
Oh, that looks amazing!!!!
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