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Gingerbread with Raspberry-Pear Sauce

Ingredients
  • 1 1/3 cup all purpose or unbleached flour
  • 1/2 cup brown sugar (firmly packed)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 cup shortening or margarine
  • 1/2 cup boiling water
  • 1/2 cup molasses
  • 1 egg (slightly beaten)

Raspberry Sauce:

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  • 1 pkg frozen raspberries (thawed)
  • 1/4 cup sugar
  • 1 Tbsp. lemon juice
  • 3 firm pears (peeled, cored, cut into 1/2 inch pieces) (about 3 cups)

Directions

Heat oven to 350 degrees F. Grease bottom only of 9 inch round pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger; mix well. Add remaining gingerbread ingredients; blend well.

Pour batter into greased pan. Bake at 350 degrees F for 25 to 35 minutes or until toothpick inserted in center comes out clean.

Drain raspberries, reserving 1/4 cup liquid. In blender container or food processor bowl with metal blade, blend raspberries and reserved 1/4 cup liquid at highest speed until smooth. Press through large strainer to remove seeds; discard seeds.

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In a large skillet, combine raspberry puree', sugar, lemon juice and pears. Bring to a boil. Reduce heat; simmer until pears are tender. Serve sauce warm or cool over wedges of gingerbread. Garnish each serving with sweetened whipped cream, if desired. Makes 8 servings.

By Robin

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November 29, 20090 found this helpful

The recipe ingredients are missing the ginger. I went to another site (that had the identical recipe, word for word) and it showed 1/2 tsp. ginger in the ingredients. You mention ginger in the Directions...just missing in the ingredients. Also, no size is given for the pkg. of raspberries. There are large and small bags...which one?

 

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