This recipe reminds me of when I was a child. We would go to my grandpa’s house where there were plenty of fruit trees around. I remember this pear tree, in particular, we would pick pears and fill our faces that entire day. I like the addition of the wine-poached pears because it allows you to embrace those childhood memories as an adult. This dessert is perfect for impressing a small group of friends or family. You’ll love this ginger cake even better once the cake absorbs the red wine pear sauce. This dessert can also be transformed. You can have a piece of cake in the morning to dip in with your coffee. Or you can have the pears with soft-served ice cream, drizzled with the red wine pear sauce and some fresh berries. Either way, this ginger cake will not disappoint.
Ingredients
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Ginger Cake
- Homemade Buttermilk
- Red Wine Poached Pears
Instructions
-
Homemade Buttermilk
- Combine milk and vinegar. Stir.
- Allow to sit and curdle for 10 mins. Red Wine Poached Pears
- Combine red wine and sugar in a medium saucepan and bring to a boil until the sugar dissolves.
- Add the vanilla extract, cinnamon, and orange slices.
- Add the prepared fruit and cook on low (no more than a simmer) until the fruit is tender. Turn every 5 mins. When tender about 20 mins, turn off the heat and let the fruit cool in the syrup. Once cooled, strain and return to liquids to pot and simmer on med-hight heat to thicken the sauce. Allow to cool and serve. Can also transfer to the refrigerator to store until ready to serve. Ginger Cake
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 inch baking pan with 1 tbsp butter.
- Cream butter, maple syrup, and sugar until smooth.
- Mix in egg.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
- Add to batter, alternating with buttermilk. Mix until smooth.
- Pour batter into baking pan and bake for 30 mins. or until a cake tester comes out clean. Allow to cool for 30 mins. Serve with prepared red-wine poached pears.