Best 6 Toasted Gingerbread With Grilled Pears And Caramel Recipes

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

CARAMEL FOR A GINGERBREAD HOUSE

Steps:

• Spread the sugar in a medium skillet. Sprinkle with the lemon juice and 1/4 cup water. Set the skillet over medium-low heat and cook, stirring occasionally, until the sugar melts, about 2 to 3 minutes. Once the sugar has melted, stop stirring and cook, swirling the contents occasionally, until the sugar syrup is a deep amber color, about 12 to 15 minutes.

GINGERBREAD FRENCH TOAST

Steps:

• Whisk milk, eggs, sugar, rum extract, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl. Dip each bread slice into the egg mixture, turning to coat both sides.
• Melt butter in a non-stick skillet over medium heat. Add bread slices in a single layer and cook until golden brown, about 3 minutes per side.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

GINGERBREAD

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

TOASTED GINGERBREAD WITH GRILLED PEARS AND CARAMEL

Steps:

• *Bread and caramel sauce should be prepared ahead.
• Preheat a grill to medium heat. (If caramel sauce has cooled completely, return to heat and warm while preparing the pears).
• Cut pears in half lengthwise; Use a melon baller, remove the seeds and core.
• Brush the pears with orange juice and place on the grill cut side down.
• Let the pears cook until they are lightly caramelized, about 5 minutes.
• As the pears are cooking, place the gingerbread on the grill and lightly toast on each side.
• Remove the pears and the gingerbread from the grill.
• To assemble, place the toasted gingerbread on a plate.
• Slice the pears and arrange them on top of the gingerbread.
• Drizzle with caramel sauce and garnish with a sprig of fresh mint.
• TO MAKE GINGERBREAD:.
• Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
• Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated.
• Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
• TO MAKE CARAMEL SAUCE:.
• Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened.