Ingredients Jump to Instructions ↓

  1. 3 French butter pears

  2. 30ml orange juice

  3. 6 slices gingerbread, recipe follows

  4. 240ml caramel sauce, recipe follows

  5. 6 sprigs fresh mint, for garnish

  6. 120g butter

  7. 1/2; tsp salt

  8. 100g granulated sugar

  9. 1 egg, beaten

  10. 240ml molasses

  11. 225g plain flour

  12. 11/2; tsp bicarbonate of soda

  13. 11/2; tsp ground cinnamon

  14. 1/2; tsp ground cloves

  15. 11/2; tsp ground ginger

  16. 240ml hot water

  17. 200g granulated sugar

  18. 2 tbsp water

  19. 60g butter

  20. 30ml double cream

Instructions Jump to Ingredients ↑

  1. Toasted gingerbread with barbecued pears and caramel 1) Make the gingerbread: Preheat the oven to 180C/Gas Mark 4. Grease and flour 2 loaf pans.

  2. Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated.

  3. Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

  4. For the caramel sauce: Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened.

  5. For the bbq: Preheat a barbecue to medium heat.

  6. Cut pears in half lengthwise. Use a melon baller, remove the seeds and core. Brush the pears with orange juice and place on the barbecue cut side down. Let the pears cook until they are lightly caramelized, about 5 minutes.

  7. As the pears are cooking, place the gingerbread on the barbecue and lightly toast on each side. Remove the pears and the gingerbread from the barbecue.

  8. To assemble, place the toasted gingerbread on a plate. Slice the pears and arrange them on top of the gingerbread. Drizzle with caramel sauce and garnish with a sprig of fresh mint.


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