I love a good poached pear. I mean, I’d walk a mile on a snowy sidewalk for a good poached pear.
Especially, when the cooking liquid is reduced into a delightfully tart, sweet, and spicy syrup.
Oh. My. Eyeballs. They’re a-rollin’ in pure bliss.
Now, take those pears and cover them in a gingerbread.
And then drizzle on the gingery and lemony poaching syrup.
That’s just decadence upon decadence upon decadence.
But this dessert isn’t just decadent. It’s a little whimsical, as well. It loves to get down and sticky with that syrup, so don’t be shy. Drizzle it on there!
However, make sure to save a titch of it, because it’s amazing in a whiskey cocktail.
Pears and whiskey, oh, my!
Now round up your ingredients, grab that paring knife for some peeling, and get that bread knife on hand and cutting board ready for serving because the family is sure to come running when they smell this sweet bread coming out of the oven!
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. 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.