Directions0/0 steps made
- For the poached pears, place the pears in a large Dutch oven and add water, vermouth, sugar, lemon juice, honey, 1 tablespoon of the ginger, cardamom, cinnamon sticks, and star anise.
- Bring to a light boil over medium-high heat, then reduce to medium.
- Simmer for 35-45 minutes, or until pears are fork tender.
- Remove the pears with a slotted spoon and let them cool slightly.
- Cook the poaching liquid over medium heat stirring occasionally for 20-30 minutes, or until the liquid has reduced and turned into a syrup. Reserve.
- For the gingerbread, preheat oven to 350 degrees.
- Butter a bread loaf pan and place a piece of parchment into the bottom of the pan lengthwise with overlap so you can pull the baked bread out easily. Reserve.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter with the molasses and brown sugar.
- When the mixture is light and fluffy, add the eggs one at a time to incorporate them. Add in 2 tablespoons of the ginger and the vanilla. Mix for 2 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, coriander, baking soda, and cardamom.
- While the mixer is running, slowly add the flour mixture, letting it combine well before adding more. When the flour mixture is gone, add in the yogurt.
- Spoon batter into the prepared bread pan, and smooth with an offset spatula.
- Gently nestle the pears into the batter.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 20 minutes, and then using parchment, remove bread to a cooling rack.
- Slice, and serve with ginger syrup and enjoy!
Need more dessert ideas? These holiday desserts will make holiday family time sweeter – and if you’d rather drink your dessert, try this amazing White Christmas Punch or one (or all) of these holiday pie-inspired cocktails!
About the Author
Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.