Food Network: Caramelized Pear Gingerbread with Molasses Ice Cream

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Caramelized Pear Gingerbread with Molasses Ice Cream
Recipe courtesy Emeril Lagasse, 2004

Ingredients
2 tablespoons plus 2 teaspoons unsalted butter,
divided
3 large, firm-ripe pears, such as Bosc, peeled, cored, and sliced into 1/2-inch
wedges
1/4 cup light brown sugar
1/2 cup chopped pecans
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground ginger
1/2 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 cup vegetable oil
1/2 cup cane syrup or molasses
3/4 cup boiling water
5 tablespoons minced crystallized ginger
1 recipe Molasses Ice Cream, recipe follows

Instructions
In a large skillet, melt the butter over high heat.
Add the pears and cook until the pears are tender and slightly caramelized, but
still retain their shape, 2 to 3 minutes on each side. (You may need to cook the
pears in 2 batches so as not to overcrowd the pan.) When the pears begin to have a

nice color on both sides, add the brown sugar and pecans and cook, stirring
gently, to coat the pears with the sugar. Remove from the heat and cool
slightly.

Preheat the oven to 325 degrees F, and using the 2 teaspoons of butter, lightly
grease a 10-inch round cake pan with 2-inch sides. Arrange the slightly cooled
pears and pecans in a single layer in the bottom of the cake pan. Pour any syrup
from caramelizing into the cake pan as well.

Into a medium bowl, sift together the flour, baking soda, salt, ginger, pumpkin
pie spice, and cinnamon. In a separate medium bowl, whisk together the sugar,
eggs, vegetable oil, molasses, and boiling water. Add sugar mixture to the flour
mixture, blending just until combined. Fold the crystallized ginger into the
batter and pour into the prepared pan over the pears.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the
cake portion comes out clean. Allow cake to cool on a wire rack for 5 to 7
minutes. Place a large plate or cake stand on top of the cake and carefully invert
the cake. Cool slightly and serve with Molasses Ice Cream

Molasses Ice Cream:
2 cups heavy cream
1 cup whole milk
1 cup sugar
2 large egg yolks
2 tablespoons molasses

Combine the cream, milk, and sugar in a medium-heavy saucepan and bring to a
gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2
minutes. Whisk 1 cup of the hot cream in a slow, steady stream into the egg yolks.
Gradually add the egg mixture to the hot cream, whisking constantly. Cook over
medium-low heat, stirring occasionally, until the mixture thickens enough to coat
the back of a spoon, about 5 minutes.

Remove from the heat and add the molasses, then strain through a fine-mesh
strainer into a clean bowl. Cover with plastic wrap, pressing it directly against
the surface to keep a skin from forming. Refrigerate until well chilled, about 2
hours.

Pour the mixture into an ice cream maker and freeze according to the
manufacturer's instructions. Transfer to an airtight container and freeze until
ready to serve.

Yield: about 1 quart