DOUBLE PEAR GINGERBREAD
Serves 6 to 8.
Using fresh and dried pears yields a multidimensional pear experience that stands up to the bold ginger in this recipe. This is a moist, spicy and not-too-sweet gingerbread. The cake holds five to seven days when tightly wrapped and stored in the refrigerator, but is especially good served at room temperature or warmed. Whipped cream is always good on gingerbread, as is a blend of whipped cream cheese and sour cream lightly sweetened with honey. This gingerbread works best with the more common mild molasses as opposed to a blackstrap molasses.
• 2 halves of dried pears, cut into 1/4-in. pieces and soaked in 1/2 c. hot water for 30 minutes.
• 2 c., less 2 tbsp., unbleached all-purpose flour (measured by dipping and leveling)
• Generous tsp. baking soda
• Generous 1/2 tsp. salt
• 1 tbsp. ground ginger