Mini Ginger-Pear Cakes with Warm California Figs and Pears in Brandied Honey Sauce
Autumn desserts are all about warm hearty spices just like Fig Ginger Pear Cake in Brandied Honey Sauce.
Servings 6 cakes
- 3/4 cup granulated sugar
- 1/3 cup butter softened
- 1 large egg
- 1/4 cup pears peeled, finely grated
- 1/4 cup crystallized ginger finely chopped
- 1 1/2 cups all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground allspice
- 3/4 cup buttermilk
Warm Figs & Pears in Brandied Honey:
- 3 pears medium, ripe, Northwest
- 2 tbsp lemon juice
- 1/3 cup water
- 1/3 cup honey
- 5 tbsp brandy divided
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed, halved
- Preheat oven to 350 degrees. Generously coat 6 mini-bundt® pans * with vegetable cooking spray. Core pears and cut into 18 (1/2-inch) slices. In large bowl, cream sugar and butter with electric mixer. On low speed, beat in egg, then pear and ginger. Combine flour, cinnamon, baking powder, baking soda and allspice. Add flour mixture in three additions, alternating with buttermilk. Spread batter evenly in pans. Bake 18 to 22 minutes or until pick inserted in cake comes out clean. Cool 5 minutes. Turn out onto wire rack. Serve warm or at room temperature.
- While cakes bake, prepare sauce: Place pear slices in bowl and toss gently with lemon juice; set aside. In small saucepan combine water, honey and 1/4 cup brandy. Bring to a boil then reduce heat and simmer 2 minutes. Add figs and simmer 3 minutes. Stir in pear slices. Remove from heat and stir in remaining 1 tablespoon brandy. To serve, place cakes on small plates. Arrange fruit on each plate, dividing evenly. Drizzle 1 to 2 tablespoons brandy-honey sauce over fruit and cake.
*Or 9 (2 1/2-inch) muffin pan cups. Photo: David Campbell