Pears are poached until soft in white wine and spices and then baked into a soft ginger bread cake.
By Sarah Fennel
I have always wanted to make a pear bread. I’m talking whole pears popping out of a beautiful dark loaf. And today, I did it.
The wonderful part is how easy it is to make. Simply poach pears in white wine, sugar, and spices, then place them into a delicious ginger bread batter.
This cake would be perfect for an afternoon tea or a weekend brunch. It has a sophistication that will wow and excite your guests, but a simplicity that won’t leave you slaving for hours in the kitchen.
- 3 bosc pears, peeled with stems left on
- 1 bottle (750ml) white wine
- 1 cup granulated sugar
- 1 cup water
- 3 cinnamon sticks
- 10 cardamom pods
- 12 tablespoons butter, room temperature
- ½ cup dark molasses
- ½ cup brown sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons fresh ginger, grated (I used a microplane)
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup plain non- or low-fat yogurt
- Heat the pears, white wine, sugar, water, and spices until boiling, then turn heat down to simmer. Continue to cook for 45 minutes, then remove pears from poaching liquid and allow to cool slightly.
- Preheat oven to 350°F. Heavily grease a large loaf pan with butter. Set aside.
- In a large bowl, beat the butter, molasses, and sugar together until light and fluffy. Add in the eggs and vanilla extract, beating for an additional 3 minutes. Stir in fresh grated ginger.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low fat yogurt into the wet ingredients until everything is combined.
- Pour the batter into the loaf pan, then place the pears bottom side down in the batter so they are nearly enveloped. Bake for 1 hour, then allow to sit for 20 minutes on a cooling rack before removing from pan!