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1
*Bread and caramel sauce should be prepared ahead.
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2
Preheat a grill to medium heat.
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3
(If caramel sauce has cooled completely, return to heat and warm while preparing the pears).
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4
Cut pears in half lengthwise; Use a melon baller, remove the seeds and core.
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5
Brush the pears with orange juice and place on the grill cut side down.
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6
Let the pears cook until they are lightly caramelized, about 5 minutes.
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7
As the pears are cooking, place the gingerbread on the grill and lightly toast on each side.
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8
Remove the pears and the gingerbread from the grill.
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9
To assemble, place the toasted gingerbread on a plate.
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10
Slice the pears and arrange them on top of the gingerbread.
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11
Drizzle with caramel sauce and garnish with a sprig of fresh mint.
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12
TO MAKE GINGERBREAD:.
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13
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
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14
Cream butter and sugar together in a large bowl.
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15
Beat in egg and molasses.
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16
In a separate bowl, combine dry ingredients and whisk until mixed.
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17
Add 1/3 of the dry ingredients to the creamed mixture and mix.
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18
Add 1/3 of the hot water and mix.
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19
Continue alternating dry ingredients and water in thirds until all is incorporated.
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20
Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
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21
TO MAKE CARAMEL SAUCE:.
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22
Combine sugar and water in a saucepan over medium heat.
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Cook until the sugar is melted and takes on a dark golden color.
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24
Add the butter and cream and whisk until smooth.
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25
Be very careful not to splash yourself, caramel is extremely hot!
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26
Let cool about 30 minutes, until thickened.
