Sandi’s Ginger Heaven
This trio of roasted pears, homemade ginger cookies and ginger ice cream is true nirvana.
Sandi’s Ginger Heaven
Serves
6
Type
Dessert
Ingredients
Cookies
- ¾ cup butter melted
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- ¼ cup sugar
Roasted pears
- 3 Anjou or Bartlett pears, peeled, cored and halved lengthwise
- 1½ tbsp ginger jam or marmalade
- 1 tbsp unsalted butter, melted
- Pinch of salt
- Ice cream ~ 1 pint organic vanilla ice cream, softened
- 1½ tbsp ginger jam or marmalade
- 1 tbsp candied ginger, finely chopped
- Garnish ~ ¼ tsp cinnamon, Mint leaves
Instructions
- Cookies ~ In a medium bowl, mix together melted butter, brown sugar and egg until smooth. Stir in molasses.
- In another bowl combine flour, baking soda, salt, cinnamon, cloves and ginger. Add to molasses mixture to form a soft dough. Cover and chill for 1 hour.
- Preheat oven to 375°F.
- Form dough into walnut-sized pieces and roll in white sugar. Freeze for at least 30 minutes or up to a week.
- Place cookies 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes. Cool on wire racks. Makes 24 cookies.
- Pears ~ Preheat oven to 350°F. Arrange pears cut side up on parchment-lined baking sheet. Mix jam with melted butter and salt, and brush ½ of mixture over pear halves. Roast pears for 10 minutes. Turn over, brush with remaining jam. Bake for an additional 10 minutes. Set aside and allow to cool.
- Ice cream ~ Mix softened ice cream with ginger jam and chopped ginger until evenly blended. Place in freezer for a least 1 hour.
- Place a cookie on each of six plates. Top with a pear half and a scoop of ice cream. Garnish with mint and a dusting of cinnamon.