Gingerbread Cake With Caramelized Pears - cooking recipe

Ingredients

3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 -2 small ripe pear, peeled, cored, puree in a blender to make 3/4 cup puree
1/2 cup buttermilk
1 cup butter, softened
1 cup packed brown sugar
3/4 cup dark molasses
3 eggs
1 1/2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla
Caramelized Pears
1/4 cup butter
6 rip pears, peeled, cored, cut into 1/4 inch slices
3/4 cup sugar

Preparation

Preheat oven to 350*F.
Grease and flour a 10 inch bundt pan.
Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
Combine the pear puree and buttermilk in a bowl and mix well.
Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
Add the molasses and beat until blended.
Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
Pour the batter into the prepared pan.
Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
Cool in the pan for 10 minutes.
Remove to a wire rack.
Serve warm or at room temperature.
Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
For the pears: Heat the butter in a large heavy skillet until sizzling.
Add the pears and toss to coat.
Sprinkle with the sugar and stir.
Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
Remove and let stand until room temperature.