Chocolate-Coffee Gingerbread with Hazelnut Poached Pears

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

Ingredients

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

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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