Request: Good Thanksgiving Dessert:
Poached Pears in Gingerbread Boats
I lost the attribution here, but think it may have been Martha Stewart Living. We served this
dessert for a 1998 Thanksgiving dinner and it was a BIG hit. It is, however, quite labor intensive.
Note: you can bake the gingerbread and poach the pears a day ahead. Whip The cream and slice the
pears when youre ready to assemble the cake.
Gingerbread Cake: 1 cup (2 sticks) Unsalted butter at room temperature (plus more for
greasing the pan)
1/2 cup packed dark brown sugar
2/2 cup Granulated sugar 1 tsp pure vanilla extract 4 large eggs
3/4 tsp ground ginger 1 tsp ground cinnamon
4/4 tsp ground nutmeg
5/4 tsp ground cloves
6/2 tsp baking soda
7/2 tsp baking powder 1 tsp salt 1-1/4 cupS all purpose flour as reqd Confectioners sugar
for dusting
Poached Pears: 3 medium Firm pears (Anjou, Bartlett, or Bosc 1 750ml Robust red wine (cabernet
sauvignon or merlot)
8/2 cup Sugar 1 vanilla bean Cut in half lengthwise 1 whole cinnamon stick Peel from 1 orange Peel
from 1 lemon 2 whole cloves 1 star anise 1 whole bay leaf
Cinnamon Cream: 1 cup Heavy cream 2 Tbsp Confectioners sugar
9/4 tsp ground cinnamon
Directions for poached pears with gingerbread:
Gingerbread: Heat oven to 350 F. Butter an 8-3/4 x 4-1/4 x 2-3/4 loaf pan, set aside. In the bowl of
an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed
until light and fluffy, 2 to 4 mins. Add the vanilla and mix. Add the eggs, one at a time, mixing
well after each addition.
In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt,
and flour. Gradually add the flour mixture to the butter mixture, and mix on low speed just until
the flour has been incorporated. Pour batter into prepared pan, and smooth the top with a spatula.
Bake until cake tester inserted into the middle comes out clean, 50-55 mins. Transfer to a wire rack
to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake
and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long
side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the
trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out
trough and reserve for snacking. Cover cake with plastic until ready to assemble.
Poached Pears: Peal the pears, place in medium saucepan. Add the remaining ingredients and just
enough water to cover the pears.
Set saucepan over high heat and bring to a boil. Reduce to a simmer, and cook, stirring gently, over
medium-low heat until a paring knife easily pierces pears (about 11 mins). Remove pan from heat, let
pears cool in liquid.
Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a
bowl. discard solids, return liquid to saucepan. place over medium-high heat, and cook until liquid
has been reduced to a syrup that will coat the back of a wooden spoon (about 45 minutes). Let cool;
store pears in red-wine syrup in an airtight container until ready to assemble the dessert. (NOTE:
They will "pick up" some additional syrup coloring, so make sure you store them the way you want
them seen.)
Cinnamon Cream: Place heavy cream, sugar, and cinnamon in a chilled medium bowl. using a whisk, whip
cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.
Assembling the dessert: Slice poached pears in half and remove the cores with a melon baller. Unwrap
the cake and dust with confectioners sugar. Stand halved pears in the trough of the cake. Drizzle 2
Tbsps red-wine syrup over the tops. This is your presentation piece. Then serve the cake sliced,
with a pear halve, with additional syrup drizzled around the serving plate, and dollop each portion
with the cinnamon whipped cream.
richard k.
PS: I have a rough drawing of this set-up which I can send e-mail to interested parties if the
directions aren't adequate.
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