Drunken Poached Pear Gingerbread Loaf Cake

Who doesn’t love a good cake? This gingerbread loaf is moist, decadent and delicious. And best of all it’s easy to make!

This is a recipe for a “gingerbread with poached pears” that you can make at home. It is a moist and delicious cake.

Three entire poached pears are used in this Gingerbread Loaf Cake with Poached Pears. It’s a beautiful and surprisingly simple pear dessert that’s ideal for parties!

Poached Pear Gingerbread Loaf Cake

When you bake as frequently as we do, you’ll find yourself making a recipe five times in a week…and then never again. We seldom have the same baked items in the home since we’re always inventing new recipes. This poached pear gingerbread loaf cake, however, is an exception. This delectable gingerbread loaf cake with three full poached pears is the ideal elevated holiday treat.

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This Poached Pear Cake is easy to make.

Guys, I know this drunken pear gingerbread loaf seems fancy shmancy, but it’s not nearly as difficult to prepare as it appears! 3 bosch pears, peeled and poached After that, prepare the gingerbread cake batter. Pour the batter into a well-greased loaf pan and nestle the three pears within. After that, bake!

That concludes our discussion.

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How to Cook Pears in a Poach:

Poached may seem intimidating, but it’s really rather simple!

  1. Pears should be peeled fully using a vegetable peeler, leaving the stems on.
  2. Fill a big saucepan halfway with poaching liquid: Our pears were poached in a concoction of wine, water, sugar, cinnamon, and cardamom! In a large saucepan, combine all of the ingredients.
  3. Toss the peeled pears into the poaching liquid as follows: To achieve uniform cooking, make sure the pears are well covered.
  4. Bring the water to a boil, then reduce to a low heat for 45 minutes: Cook the pears uncovered so that they absorb all of the flavor.
  5. Allow for thorough cooling before using: Allow the pears and poaching liquid to cool.

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How to Keep a Poached Pear Cake Fresh:

This cake is best eaten immediately away, but if you want to prepare it ahead of time, go ahead! The pears may be poached up to 3 days ahead of time. When it’s time to dine, this will make preparing the gingerbread loaf cake a snap! You may also make the whole cake ahead of time and keep it at room temperature or in the fridge, loosely wrapped.

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To classic dishes like this poached pear gingerbread loaf cake, here’s to you. We’re going to make this again and again.

We hope you’ll be able to join us.

Print

Three entire poached pears are used in this Poached Pear Gingerbread Loaf Cake. It’s a beautiful and surprisingly simple pear dessert that’s ideal for parties!

  • Sarah is the author of this piece, and Broma Baker is the illustrator.
  • Time to prepare: 1 hour
  • 1 hour to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sarah is the author of this piece, and Broma Baker is the illustrator.
  • Time to prepare: 1 hour
  • 1 hour to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sarah is the author of this piece, and Broma Baker is the illustrator.
  • Time to prepare: 1 hour
  • 1 hour to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

For the pears that have been poached

  • 3 bosc pears, peeled but with stems still attached
  • 1 white wine bottle (750ml)
  • 1 cup sugar (granulated)
  • 1 quart of water
  • 3 sticks of cinnamon
  • a pound of cardamom pods

To make the bread

  • 12 tablespoons room temperature butter
  • 12 cup molasses (dark)
  • 12 cup sugar (brown)
  • 3 big room-temperature eggs
  • 1 tbsp extract de vanille
  • 2 teaspoons grated fresh ginger (I used a microplane)
  • 212 cup flour (all-purpose)
  • 2 tablespoons powdered baking soda
  • 12 tbsp baking soda
  • a pinch of cinnamon
  • 1 teaspoon kosher salt
  • 1 cup plain yogurt (non-fat or low-fat)

Instructions

  1. Bring the pears, white wine, sugar, water, and spices to a boil, then reduce to a low heat and let to simmer. Cook for another 45 minutes, then take the pears from the poaching liquor and cool slightly.
  2. Preheat the oven to 350 degrees Fahrenheit. Grease a big loaf pan well with butter. Remove from the equation.
  3. Combine the butter, molasses, and sugar in a large mixing bowl and whisk until light and fluffy. Add the eggs and vanilla essence and continue to beat for another 3 minutes. Add freshly grated ginger to the mix.
  4. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a separate basin. Slowly fold in the flour mixture and low-fat yogurt into the wet ingredients, alternating until everything is incorporated.
  5. Pour the batter into the loaf pan, then lay the pears in the batter, bottom side down, so they are almost completely covered. Bake for 1 hour, then cool on a cooling rack for 20 minutes before removing from pan!

Keywords: simple pear dessert concept, poached pear dessert, how to poach bears

Original Article:

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I’ve always wanted to try my hand at making pear bread. I’m talking about full pears poking out of a dark bread. And I did it today. The simplicity of this pear gingerbread loaf is one of its best features. Simply poach pears in white wine, sugar, and spices before incorporating them into a delectable gingerbread dough. 

This gingerbread loaf would be ideal for a weekend breakfast or afternoon tea. It has a sophistication that will wow and thrill your guests, but it’s also simple enough that you won’t be slaving in the kitchen for hours.

It’s a definite winner.

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PEAR POACHING INSTRUCTIONS

You don’t seem to trust me when I claim this gingerbread loaf is simple to prepare. Something else tells me you didn’t like this bread after hearing “poached pears.” But, believe me when I say this: this recipe is really simple!

All you have to do to poach the pears is peel them and place them in a saucepan. Add white wine, sugar, water, cinnamon sticks, and cardamom pods after that. Bring everything to a boil, then reduce heat to low and simmer for 45 minutes. That concludes our discussion. People will assume you slaved away at this gingerbread loaf, despite the fact that poached pears are laughably simple to prepare.

Because 1) they’d leak a lot of undesired moisture into the bread and prevent it from baking all the way through, and 2) the pears themselves wouldn’t cook all the way through, you can’t simply throw them in there. As a result, you’d get this strangely crispy pear bread, which isn’t even done in most locations. Yuck.

So, go ahead and poach those pears like the master chef you are!

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How to Make a Poached Pear Cake: Preheat oven to 350°F.

The remainder of this pear bread is simple to prepare after you’ve done poaching the pears (hoorah!). The gingerbread loaf takes less than ten minutes to prepare and requires no special ingredients. After the batter has been well combined, pour it into the loaf pan that has been prepared. Then carefully insert the pears into the batter, nearly completely encasing them (don’t worry, the batter will rise up over them the rest of the way!).

Allow about 20 minutes of cooling time after baking this gingerbread loaf before attempting to remove it from the pan.

In other news, I arrived at Ann Arbor this afternoon and am now working in Alex’s office. It’s wonderful to be here when the weather becomes cooler, and it’s even better to be here with my beloved. Keep up with my adventures on Snapchat: sarahfennell!

To everyone, have a wonderful weekend. THIS GINGERBREAD LOAF SHOULD BE MADE!

Print

Three entire poached pears are used in this Poached Pear Gingerbread Loaf Cake. It’s a beautiful and surprisingly simple pear dessert that’s ideal for parties!

  • Sarah is the author of this piece, and Broma Baker is the illustrator.
  • Time to prepare: 1 hour
  • 1 hour to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sarah is the author of this piece, and Broma Baker is the illustrator.
  • Time to prepare: 1 hour
  • 1 hour to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sarah is the author of this piece, and Broma Baker is the illustrator.
  • Time to prepare: 1 hour
  • 1 hour to prepare
  • Time spent: 2 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

For the pears that have been poached

  • 3 bosc pears, peeled but with stems still attached
  • 1 white wine bottle (750ml)
  • 1 cup sugar (granulated)
  • 1 quart of water
  • 3 sticks of cinnamon
  • a pound of cardamom pods

To make the bread

  • 12 tablespoons room temperature butter
  • 12 cup molasses (dark)
  • 12 cup sugar (brown)
  • 3 big room-temperature eggs
  • 1 tbsp extract de vanille
  • 2 teaspoons grated fresh ginger (I used a microplane)
  • 212 cup flour (all-purpose)
  • 2 tablespoons powdered baking soda
  • 12 tbsp baking soda
  • a pinch of cinnamon
  • 1 teaspoon kosher salt
  • 1 cup plain yogurt (non-fat or low-fat)

Instructions

  1. Bring the pears, white wine, sugar, water, and spices to a boil, then reduce to a low heat and let to simmer. Cook for another 45 minutes, then take the pears from the poaching liquor and cool slightly.
  2. Preheat the oven to 350 degrees Fahrenheit. Grease a big loaf pan well with butter. Remove from the equation.
  3. Combine the butter, molasses, and sugar in a large mixing bowl and whisk until light and fluffy. Add the eggs and vanilla essence and continue to beat for another 3 minutes. Add freshly grated ginger to the mix.
  4. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a separate basin. Slowly fold in the flour mixture and low-fat yogurt into the wet ingredients, alternating until everything is incorporated.
  5. Pour the batter into the loaf pan, then lay the pears in the batter, bottom side down, so they are almost completely covered. Bake for 1 hour, then cool on a cooling rack for 20 minutes before removing from pan!

Keywords: simple pear dessert concept, poached pear dessert, how to poach bears

More ginger treats may be found at:

Linzer Cookies with Dulce de Leche Centers in Gingerbread

Millionaire Bars made with gingerbread

Grain-free Ginger Cake with Molasses

Ginger Blueberry Crumble Bars made with whole wheat

Pumpkin Gingersnap Cheesecake

Watch This Video-

This is a delicious recipe for Drunken Poached Pear Gingerbread Loaf Cake. The gingerbread layer is topped with a pear and chocolate ganache. Reference: pear chocolate cake.

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