MOLASSES GINGERBREAD WITH POACHED PEARS AND MASCARPONE CREAM

Fills one 9” square cake pan OR two 7½” x 2” fluted cake pans with removable bottoms
(From A Slice of Heaven)
For the cake-
2¼ cups all-purpose flour
1¾ teaspoons ground ginger
1 teaspoon peeled, freshly grated ginger
1 teaspoon cinnamon
¼ teaspoon cardamom
1¾ teaspoons baking soda
½ teaspoon salt
2 tablespoons finely minced crystallized ginger
¾ cup + 2 tablespoons canola oil
¾ cup + 2 tablespoons dark brown sugar
½ cup + 2 tablespoons molasses (I don’t use blackstrap molasses in this cake; it’s a touch too bitter)
¼ cup + 2 tablespoons honey
2 eggs, room temperature
1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
¾ cup boiling water
 
To garnish-
additional finely minced crystallized ginger
Poached Pears (recipe follows)
Mascarpone Cream (recipe follows)
 
Preheat the oven to 350 degrees F.
 
Grease cake pan(s) with vegetable cooking spray or softened butter. Line the bottom of the pan(s) with parchment paper that extends ½” larger than the pan bottom. (This serves two purposes; it helps release the cake from the pan after baking and prevents the batter from seeping through the bottoms of the fluted pans.) Grease the parchment paper, dust cake pan(s) with flour and tap out excess.
 
In a large bowl, whisk together flour, ground and freshly grated ginger, cinnamon, cardamom, baking soda, and salt. Add the crystallized ginger to the dry ingredients, tossing to coat. In a medium bowl, whisk together the canola oil, brown sugar, molasses, and honey until well blended. Add the eggs, one at a time, whisking until incorporated. Add the orange zest and orange juice. Gradually add the wet ingredients to the dry ingredients, whisking just until combined. Scrape down the sides and the bottom of the bowl with a rubber scraper. Whisk in the boiling water.
Place the cake pan (or pans) on a parchment lined baking sheet. Bake on the middle rack of the preheated 350 degree F oven for about 45 minutes, or just until a skewer inserted in the center of the cake(s) tests clean. (Every oven is different- start checking the cakes for doneness at 40 minutes.) Remove the cake(s) from the oven and set on a cooling rack. Let the cakes cool while you prepare the poached pears and mascarpone cream. (Cooled cakes should be wrapped in plastic wrap if not serving that day.)
 
For the poached pears-
 
2 pounds firm/ripe pears, rinsed, peeled, and halved
1 tablespoon fresh lemon juice
1½ cups (12 oz.) dry white wine (I used Sauvignon Blanc)
1½ cups water
¼ cup honey
1 cinnamon stick
orange peel strips from one large, thick-skinned navel orange
1 vanilla bean pod, split
 
Use a melon baller or small spoon to remove the core from the pears. Leave the stems intact. Sprinkle the pear halves with lemon juice. In a heavy bottomed saucepan, stir together the wine, water, honey, cinnamon stick and orange peel. Using the tip of a small paring knife, scrape the seeds from the vanilla bean into the poaching liquid; add the pod as well. Bring the mixture to a gentle boil, stirring to dissolve the honey. Place the pear halves in the poaching liquid and reduce the heat to a simmer. Cover the pears with a circle of parchment paper. Poach the pears just until tender, turning them occasionally. Poaching time will depend on the size and ripeness of the pears; it should take about 15 minutes. (Better to undercook just the slightest rather than end up with overly cooked pears.) Use a small paring knife to test for doneness. Remove the pears from the liquid using a slotted spoon. Cool the pears in a baking dish that accommodates them without crowding. Reduce the poaching liquid over medium heat just until it becomes syrupy, about 8-10 minutes. Let the syrup cool completely before pouring it over the pears. Cover and refrigerate until ready to serve. (Cover and refrigerate any leftovers.)
 
For the mascarpone cream-
 
​4 oz. mascarpone
1 cup heavy cream
1 tablespoon sugar
½ teaspoon vanilla
1 teaspoon Cointreau
1 teaspoon finely grated orange zest

In a chilled bowl, combine the mascarpone and heavy cream. Use a handheld electric mixer to beat the mascarpone and cream just until soft peaks form. Add the sugar, vanilla, and Cointreau, beating on low just until thickened. Be careful not to over beat or the cream will become grainy. Use a rubber scraper to fold in the orange zest. Cover and refrigerate until ready to serve. (Cover and refrigerate any leftovers.)