Chocolate-Coffee Gingerbread with Hazelnut Poached Pears

Chocolate-Coffee Gingerbread with Hazelnut Poached Pears
Photo by Dan Forbes

Ingredients

  • 1 teaspoon instant coffee crystals
  • 1 ½ cups water
  • 1/3 cup Frangelico (hazelnut liqueur)
  • 1 cup sugar
  • Nonstick vegetable-oil spray
  • 1 cup robust-flavored (dark) molasses
  • 1 cup mild-flavored olive oil
  • + 14 more ingredients
    • 1 ¾ cups (packed) raw sugar or (packed) golden brown sugar
    • 1 teaspoon ground cloves
    • 2 teaspoons baking soda
    • 1 cup coffee
    • ¼ cup chopped crystallized ginger
    • 1 cup bittersweet (60% cocoa) chocolate
    • 3 large eggs
    • 5 small firm but ripe pears
    • 1 teaspoon coarse kosher salt
    • 1 cup whipping cream
    • 1 teaspoon ground cinnamon
    • 3 tablespoons powdered sugar
    • 2 cups all-purpose flour
    • 1 teaspoon ground ginger

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. Us...

View full recipe at Epicurious

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