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Bourbon Pear Gingerbread Upside-down Cake

Back in 2016, we were invited to participate in a contest at Kerby Lane Cafe one of the breakfast institutions here in Austin, Texas. The premise was to create a recipe using one of their scrumptious pancake mixes. So we were happily inspired and chose our favorite mix: Gingerbread.

We love pancakes, and sometimes its fun to play around with simple ingredients and transform them into an unexpected goodness. This Bourbon Pear Ginger-Bread Upside-down cake combines the easy and convenient preparation of pancake batter using our favorite Gingerbread pancake mix, fresh pears, and ginger; because everybody needs to have some fruit during the fall right?

To take this cake to the highest expectations of a dessert, I made a warm Bourbon Caramel Sauce to drizzle all the blessings, the Thanks, and the giving. The spicy wood and vanilla flavors from the Bourbon sing along with the spices in the gingerbread cake and the caramelized pears.

The cake is tipsy enough so the whole family and friends can enjoy.
Bring something memorable to your Thanksgiving table…Let’s bake!

 

Happy Thanksgiving
xoxo
Ian and Mariana

 

P.S. If you live in the Austin Area, Kerby Lane Cafe is a great option for a scrumptious family breakfast!
Try their Migas, Texas Benedict, Gingerbread pancakes and remember to ask for their “Fall pancakes special”

Bourbon Pear Gingerbread Upside-down Cake

Makes one 10” x 3” tall single layer cake.

For the bottom layer:

One 10” aluminum cake pan
One 10” parchment paper circle
1 tablespoon butter to grease the pan

4 tablespoons butter
¾ cup packed brown sugar
1 generous pinch of Saigon cinnamon
¼ cup Spiced Bourbon, or your favorite Bourbon*

2-3 Bartlett Pears or Bosc, medium size, medium ripe cut into round slices slightly thicker than 1/8”inch. Use mandoline for best results.
2 tablespoons fresh ginger small diced

For the Cake:

dry:

3 cups of Kerbey Lane Gingerbread Pancake mix, or any gingerbread pancake mix of your affection…
½ cup white sugar
¼ cup brown sugar packed
1 pinch of salt

wet:

3 eggs
¾ cup whole milk
½ cup Bulgarian yogurt unsweetened
½ cup melted organic coconut oil slightly warm
All wet ingredients should be room temperature for best results.

For the Bourbon Caramel sauce:

2 tablespoons butter
1/3 cup brown sugar
1/3 cup Bourbon, I used Maker’s 46, remember the rule, use something you will happily drink by itself…
1/3 cup heavy cream
A pinch of cinnamon
A small vanilla extract splash
¼ teaspoon sea salt

In a small heavy bottom pan, melt butter and sugar together. Add Bourbon stir, until bubbly edges and some alcohol has evaporated. Add cinnamon, heavy cream, salt and stir until big bubbles around the edges. Remove from heat add vanilla extract, stir. And let cool for a few minutes. Serve warm and drizzle freely over the slices of cake when serving.
Flaky sea salt to sprinkle when serving.

*If not to fan of Bourbon you can substitute for Spiced Rum

Preparation method:

1. Grease a 10” cake pan, line it with parchment paper circle, seat aside.
2. In a small pot, melt butter and brown sugar. Add cinnamon, Bourbon and stir until bubbles form around the pan. Remove from stove, to cool down.
3. In the meantime, sprinkle ½ of the finely diced ginger on the bottom of the prepared cake pan. Slice pears, and arrange them on top of the ginger. Start in the center of the cake pan, make a wheel overlapping the pears slices about 1/3 of each slice, until the bottom of the pan it’s completely covered. Star with the smallest pear slices and finish with the large slices for prettier presentation. Sprinkle the rest of the diced ginger into the crevices between the pears and the perimeter of the pan.
4. Evenly pour the Butter-Sugar-Bourbon mixture over the pear slices. This light caramel will drip to the bottom of the pan, it is ok, and it will be fantastic! Set the prepared cake pan aside.
5. Preheat oven 350F.
6. In a medium-size bowl mix dry ingredients. In a large liquid measuring cup mix and whisk wet ingredients. Pour wet ingredients into dry, and mix gently until well combined. Avoid over mixing. Pour cake batter on top of the prepared pan with pears+caramel.
7. Place cake pan on a baking sheet to prevent caramel spillage in your oven.
Bake for 30 minutes, until the center of cake spring back to the touch or a toothpick, comes out clean. Pull cake out of the oven, place on a cooling rack for 20-25 minutes.
8. Proceed to unmold the cake, while still warm to the touch. Run a spatula all around the edges to make sure sides lose. Place a flat plate on top of cake and flip. Remove pan by slightly twisting for best release, and carefully remove parchment paper.

This cake is best served a few hours later that when is baked. It tastes even better the day after. Serve with a scoop of whipped cream or vanilla ice cream, drizzle THAT Bourbon salted caramel sauce until submission, and a few sea salt flakes… Enjoy!

Music pairing: Ok Go -Upside Down & Inside Out

 

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Bourbon Pear Ginger-Bread Upside down Cake

We love pancakes, but some times its fun to play around with simple ingredients and transform them into an unexpected goodness. This cake combines the easy and convenient preparation of pancake batter using our favorite Kerbey Lane pancake mix Gingerbread, fresh pears and ginger because everybody needs to have some fruit right?, and the goodness of a Bourbon Caramel Sauce. 

Makes one 10” x 3” tall single layer cake

Course Dessert
Cuisine American, French, FUSION
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 16 minutes
Author Mariana McEnroe

Ingredients

For the bottom layer:

  • One 10” aluminum cake pan
  • One 10” parchment paper circle
  • 1 tablespoon butter to grease the pan
  • 4 tablespoons butter
  • ¾ cup packed brown sugar
  • 1 generous pinch of saigon cinnamon
  • ¼ cup Spiced Bourbon or your favorite Bourbon*
  • 2-3 Bartlett Pears or Bosc medium size, medium ripe cut into round slices slightly thicker than 1/8”inch. Use mandoline for best results.
  • 2 tablespoons fresh ginger small diced

For the Cake:

dry:

  • 3 cups of Kerbey Lane Ginger-Bread Pancake mix
  • ½ cup white sugar
  • ¼ cup brown sugar packed
  • 1 pinch of salt

wet:

  • 3 eggs
  • ¾ cup whole milk
  • ½ cup bulgarian yogurt unsweetened
  • ½ cup melted organic coconut oil slightly warm
  • All wet ingredients should be room temperature for best results.

For the Bourbon Caramel sauce:

  • 2 tablespoons butter
  • 1/3 cup brown sugar
  • 1/3 cup Bourbon
  • 1/3 cup heavy cream
  • A pinch of cinnamon
  • A small vanilla extract splash
  • ¼ teaspoon sea salt

Sprinkle with: Flaky sea salt to sprinkle when serving.

Instructions

To make the Bourbon Caramel sauce:

  1. In a small heavy bottom pan, melt butter and sugar together. Add Bourbon stir, until bubbly edges and some alcohol has evaporated. Add cinnamon, heavy cream, salt and stir until big bubbles around the edges. Remove from heat add vanilla extract, stir. And let cool for a few minutes. Serve warm and drizzle freely over the slices of cake when serving. *If not to fan of Bourbon you can substitute for Spiced Rum

Preparation method for the cake:

  1. Grease a 10” cake pan, line it with parchment paper circle, seat a side.
  2. In a small pot, melt butter and brown sugar. Add cinnamon, Bourbon and stir until bubbles form around the pan. Remove from stove, to cool down.
  3. In the meantime, sprinkle ½ of the fine diced ginger on the bottom of the prepared cake pan. Slice pears, and arrange them on top of the ginger. Start in the center of the cake pan, make a wheel overlapping the pears slices about 1/3 of each slice, until bottom of the pan its completely covered. Star with the smallest pear slices and finish with the large slices for pretier presentation. Sprinkle the rest of the diced ginger into the crevices between the pears and the perimeter of the pan.
  4. Evenly pour the Butter-Sugar-Bourbon mixture over the pear slices. This light caramel will drip to the bottom of the pan, it is ok, and it will be fantastic! Set the prepared cake pan aside.
  5. Preheat oven 350F.
  6. In a medium size bowl mix dry ingredients. In a large liquid measuring cup mix and whisk wet ingredients. Pour wet ingredients into dry, and mix gently until well combined. Avoid over mixing. Pour cake batter on top of the prepared pan with pears+caramel.
  7. Place cake pan over a baking sheet to prevent caramel spillage in your oven.
  8. Bake for 30 minutes, until the center of cake spring back to the touch or a tooth pick comes out clean. Pull cake out of the oven, place on a cooling rack for 20-25 minutes.
  9. Proceed to un mold the cake, while still warm to the touch. Run a spatula all around the edges to make sure sides are lose. Place a flat plate on top of cake and flip. Remove pan by slighlty twisting for best release, and carefully remove parchment paper.

Recipe Notes

This cake is best served a few hours later that when is baked. It tastes even better the day after. Serve with a scoop of whipped cream or vanilla ice cream, drizzle THAT Bourbon salted caramel sauce until submission, and a few sea salt flakes... Enjoy!

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Ponche de Frutas – Warm Fruit Punch

Ponche-de-Frutas_Ingredients_Yes,-more-please!

It is freezing and wet cold here in Austin, I really needed  a warm drink, so last night I geared up and made this warm fruit punch recipe, it is divine and it works like a charm!. This Punch is traditionally from Mexico and is served, on the cold weather months November, December, January, “Ponche de Frutas” Warm Fruit Punch is a delicious warm drink made with fall and winter stone fruits like apples, pears, crabapples, hawthorns, oranges, mandarines, guavas, prunes, plums, raw sugar cane sticks, tamarind, hibiscus tea, cloves, cinnamon well everything but the kitchen zinc!

Imagine all these ingredients gather in a pot, slowly simmering to magically deliver  fantastic warm aromas and wintery flavors with only one mission: warm you up!

There are no rules when making the punch, the only ingredient that is a must is the Mexican cinnamon. For the rest, you can make it with your favorite fruit combinations, but I will encourage you to use at least 2 kind of stone fruits, 1 citrus and either hibiscus or tamarind they add the acidity background note needed to balance the sweetness.

This drink is not meant to be overly sweet. In fact most of the sweetness comes mainly from the fruits so adding a small amount of sugar is just what you need to balance the flavors.

You can use brown sugar, turbinado sugar, honey, dark agave nectar, monk-fruit sweetener or piloncillo* which its my favorite option in small amounts. Piloncillo is raw-pure unrefined sugar compressed into a cone that resembles in flavor to molasses; some times you can find it with cinnamon, anise and a little vanilla added. It is used to sweeten desserts, drinks and bake goods. So a little goes along way.

Can you imagine the aromas that this concoction will bring to your kitchen? spices, apples, cinnamon, oranges, warming up the house!…**sigh**

This punch is served in mugs and with a little spoon so you can eat the fruits from the bottom as you drink along. It is great for parties and family gatherings kids love it!
For the grownups you can spike it up by adding a little splash-a-rooh of your favorite rum or vodka as you serve it.
Whether you make a large, medium or small pot, this fruit punch will definitely warm you up inside out!…

Ponche-de-Frutas_Warm-Fruit-Punch~Yes,-more-please!

For the recipe you will need…

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Spiced Poached Pears

Spiced-poached-pears_and-mascarpone_Yes,-more-please!

Stone fruits are in season, I found beautiful pears at the market, Bosc and Red Anjou.  I will describe the Red Anjou pears as aromatic, juicy, fresh and sweet: while the Bosc pears are crisp, woodsy and  have a honey-sweet light flavor.
I could not decide which ones to bring home for this recipe…so I used both and the characteristics of each pear gave a great flavor to this simple recipe. Poached pears sounds so boring right? A dessert out of the 70’s…well its not and done right and with aromatics and the right cooking method its a great fruit dessert, the perfect end to a rich dinner like Thanksgiving… Or just for a simple treat on a rainy day…

The rum and the spices add warmth and great flavor to the light syrup, which is not overly sweet. The alcohol evaporates leaving all the good woodsy rum flavors in the fruit. A little dollop of whipped mascarpone cheese and honey add the perfect creamy  balance that makes these spiced poached pears irresistible.

This is one of those recipes with plenty of freedom for adjustment, and have the certainty that its gonna come out great. I like the light flavors and the delicate pear flavor is the star of the show. One of the best parts when you are cooking this recipe is the smell that your house is infused with…*sigh*..
Enjoy!

Spiced-poached-pears_BOSC-+RED-ANJOU

Spiced-poached-pears_spices

Spiced Poached Pears

Serves 6

3 Red Anjou Pears peeled, halved, removed the seeds and steam.
3 Bosc Pears peeled, halved, removed the seeds and steam.
4 cups water
½ to 3/4 cup spiced rum…up to you!
4 lime or lemon slices
1/2 cup turbinado sugar
½ cup honey
( you can substitute the total amount of sugar and honey for ¾ agave nectar, or nectrase)

Aromatics:

5 sticks Mexican Cinnamon
6 cloves
5 star anise
6 cardamom pods smashed
1/8 teaspoon grated nutmeg

Parchment paper

Garnish with:

Whipped mascarpone and honey
About ½ cup of mascarpone and 2 tablespoons of honey, whip them together until light and fluffy.

Toasted chopped pecans
Ground cinnamon

Directions:

1. Peel, half, remove core and stem in the pears. Keep them in a bowl with water and a few drops of lemon juice to avoid oxidation. (see picture below)

Spiced-poached-pears_peeling-pears_Yes,-more-please!Spiced-poached-pears_preparing-the-pears
2. In a medium size pot over medium high heat add water, turbinado sugar and honey to dissolve.

Spiced-poached-pears_dissolve-the-sugar
3. Once the water is simmering and sugar is dissolved, add rum, spices and simmer for 7 minutes.
4. Make a parchment paper square, fold it into a triangle, measure your pot radius and cut. Once you unfold the triangle you’ll have a nice circle to cover the pot.
5. Add Pears into the simmering liquid and cover with the parchment paper.Make sure the paper is touching the water to avoid the pears from any discoloration.
6. Simmer in low for about 20-25 minutes, or until the pears are tender when a knife is inserted.
Spiced-poached-pears_how-to
7. Turn off the heat and Let them cool for about 30 minutes. Remove pears from liquid. Heat up the liquid and reduce by half. It should have the viscosity of a light syrup. At this point you can adjust the flavors by adding more honey or more cinnamon if you desire.
8. Plate the warm pears individually or on a platter. Keep the syrup on a little serving pitcher to add the warm syrup when served. Top with a dollop of whipped mascarpone and honey, toasted pecans, sprinkle some cinnamon. Enjoy!

Note: This dessert can be made ahead. Just keep the pears inside of the syrup, and reduce the syrup until the next day. The pears will taste even better the day after is made. It’s a crowd pleaser dessert fit for Vegans, if the mascarpone is omitted, gluten-free and a light sweet bite to end a nice dinner…. Enjoy!

Spiced-poached-pears_Yes,-more-please!

Spiced-poached-pears_and-mascarpone_ready-to-serve

Spiced-poached-pears_and-mascarpone_plated

ENJOY!

Music Pairing: Nat King Cole – I love you for Sentimental Reasons

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