Asian Pear Gingerbread
Gingerbread + Asian Pear
Fall is in the air today! Pears and apples are on. The first real rain since June 16th fell yesterday and the dry, thirsty earth drank well. A toasty fire crackled in the wood stove, while the warm, spicy scent of gingerbread filled the house. A delicious way to celebrate a Full Harvest Moon and welcome the fall Equinox. Enjoy!
Asian Pear Gingerbread Recipe
Modified from The New Enchanted Broccoli Forest by Mollie Katzen.
6 Tbs. butter
3 Tbs. grated fresh ginger
1/2 cup honey (I used dark buckwheat honey)
1/2 cup molasses
3/4 cup plain yogurt
3/4 cup applesauce
1 Asian pear cut in 1/2" dice
2 cups unbleached spelt flour (you can use any flour you prefer).
1 1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. dry mustard
1/2 tsp. ground cloves or allspice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350°. Melt the butter in a cast iron skillet. Add the ginger and sauté together over medium heat for about 3 minutes or until fragrant. I use the cast iron pan to bake the gingerbread or you can use an buttered 8"x8" baking dish. Combine honey and molasses in a small mixing bowl and beat for 2 to 3 minutes.
Add ginger mixture and beat for another minute.
Whisk in the yogurt and egg. Then beat for an additional minute. Sift the dry ingredients together in a large mixing bowl.
Make a well in the center and pour in the wet mixture. Mix with a few decisive strokes until thoroughly combined.
Fold in diced Asian pear + applesauce Spread into the cast iron pan or baking dish.
Bake 30 to 35 minutes until the top surface is springy to the touch.
Cool at least 15 minutes before slicing.
I hope you enjoy this seasonal spicy, moist, fruity cake from the kitchen at RavenCroft Garden.
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