Yield:
8 servings (with some gingerbread leftover)
The pears:
- 1/4
cup freshly squeezed lemon juice
- 8 large
ripe (but firm) pears with stems
- 4 cups
Ruby port
- 2 cups
sugar
- 15 1/8-inch-thick
slices peeled fresh ginger
- 2 cinnamon
sticks
- 1 vanilla
bean, split lengthwise
Add the
lemon juice to a large bowl of cold water. Peel the pears, leaving the
stems intact, and use a melon baller to remove the core through the
bottom end. Put the pears in the bowl of acidulated water.
Bring the port, sugar, ginger, cinnamon stick and vanilla bean to a
boil in a large heavy Dutch oven over high heat, stirring until the
sugar dissolves. Reduce the heat to medium-low and simmer the syrup
for 10 minutes. Drain the pears, add them to the syrup and simmer until
tender, turning frequently, about 20 minutes. Using a slotted spoon,
transfer the pears to a large container and stand them upright. Boil
the syrup until it is reduced to 1 3/4 cups, about 18 minutes, then
pour the syrup over the pears. Cover and chill. (The pears can be prepared
1 day ahead and kept covered in the refrigerator.)
The cake:
- 1/4
cup finely chopped peeled fresh ginger
- 2 1/2
tablespoons sugar
- 2 2/3
cups all-purpose flour
- 1 1/4
teaspoons baking soda
- 1 tablespoon
ground ginger
- 2 teaspoons
ground cinnamon
- 3/4
teaspoon dry mustard powder
- 1/2
teaspoon ground cloves
- 1 cup
(2 sticks) unsalted butter, at room temperature
- 3/4
cup firmly packed dark brown sugar
- 1/3
cup unsulfured (light) molasses
- 1/3
cup strong brewed coffee
- 4 large
eggs, at room temperature
- 1 cup
buttermilk, at room temperature
Position
a rack in the center of the oven and preheat the oven to 350o F. Butter
a 9x13x2-inch pan, dust the inside of the pan with flour and tap out
the excess. Mix the chopped ginger with the 2 1/2 tablespoons of sugar
in a small bowl; let stand, stirring frequently, until a syrup forms,
about 30 minutes.
Mix the flour, baking soda and spices together in a medium bowl; reserve.
Working in a mixer (preferably one fitted with a paddle attachment),
beat the butter and brown sugar together until light. Add the molasses,
coffee and chopped ginger mixture and beat until blended. (Don't worry
if the mixture looks curdled.) Add the eggs one at a time and beat well
after each addition. Reduce the mixer speed to low and add the reserved
dry ingredients alternately with the buttermilk, beginning and ending
with the dry ingredients and beating only until each addition is incorporated.
Pour the batter into the prepared pan and bake until a tester inserted
in the center of the cake comes out clean, about 30 minutes. Transfer
the cake to a rack to cool in the pan.
The
cream:
- 1 cup
heavy cream
- 2 tablespoons
confectioner's sugar
- 1/2
teaspoon pure vanilla extract
- 1/4
teaspoon ground ginger
Beat the cream,
confectioner's sugar, vanilla and ginger until firm peaks form.
To serve, cut the gingerbread into 2 1/2 -inch squares. Place one cake
square and one pear on each of eight plates. Spoon some syrup over each
pear and a dollop of whipped cream alongside.
