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Mini Ginger Pear Cakes

Mini Ginger Pear Cakes with Warm Figs and Pears in Brandied Honey

Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
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Servings

Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup butter or margarine softened
  • 1 large egg
  • 1/4 cup finely grated peeled Northwest Bosc or other firm, ripe USA Pear
  • 1/4 cup finely chopped crystallized ginger
  • 1 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 3/4 cup buttermilk or 3/4 cup soy milk mixed with 1 tablespoon lemon juice

Instructions

  • Preheat oven to 350°. Generously coat 6 mini-bundt ® pans * with vegetable cooking spray.
  • In large bowl, cream sugar and butter until with electric mixer about 5 minutes. On low speed, beat in egg, then pear and ginger.
  • Sift together flour, cinnamon, baking powder, baking soda and allspice. Add flour mixture in three additions, alternating with buttermilk.
  • Spread batter evenly in pans. Bake 18 to 22 minutes or until pick inserted in cake comes out clean. Cool in pan 5 minutes.
  • Turn out onto wire rack. Serve warm or at room temperature.
  • While cakes bake, prepare sauce: Place pear slices in bowl and toss gently with lemon juice; set aside.
  • In small saucepan combine water, honey and 1/4 cup brandy. Bring to a boil then reduce heat and simmer 2 minutes.
  • Add figs and simmer 3 minutes. Stir in pear slices. Remove from heat and stir in remaining 1 tablespoon brandy.
  • To serve, place cakes on small plates. Arrange three pear slices on each plate. Top with figs, dividing evenly.
  • Drizzle 1 to 2 tablespoons brandy-honey sauce over fruit and cake on each plate. Makes 6 servings.
  • Source: www.usapears.org