Gingerbread With Fruited Compote Recipe

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Apples and pears combine with fresh gingerroot for a warm accompaniment to this moist gingerbread.

45 min
Prep Time

1:25
Total Time

8 servings

Ingredients

Gingerbread

1 3/4 cups

all-purpose flour

1/2 cup

Land O Lakes® Butter, softened

1/2 cup

mild molasses

1/2 cup

buttermilk^*

1/3 cup

firmly packed brown sugar

1

large Land O Lakes® Egg

1 teaspoon

baking soda

2 teaspoons

finely chopped fresh gingerroot^**

1 teaspoon

freshly grated lemon zest

1/2 teaspoon

salt

1/4 teaspoon

ground cloves

1/4 teaspoon

ground nutmeg

Fruit Compote

2 tablespoons

Land O Lakes® Butter

1 large (1 1/2 cups)

tart cooking apple, peeled, cored, sliced 1/8 inch

1 large (1 1/2 cups)

pear, peeled, cored, sliced 1/8 inch

1/2 cup

orange marmalade

2 teaspoons

freshly grated lemon zest

1 teaspoon

finely chopped fresh gingerroot^***

1 teaspoon

lemon juice

1

seedless orange, peeled, sectioned

*Substitute 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup. Let stand 5 minutes.
**Substitute 1/2 teaspoon ground ginger.
***Substitute 1/4 teaspoon ground ginger.

Directions

Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
Combine all gingerbread ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
Pour into prepared pan. Bake 25-35 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan.
Melt 2 tablespoons butter in 2-quart saucepan; add all remaining fruit compote ingredients except orange sections. Cook over medium heat, stirring occasionally, 3-4 minutes or until fruit is tender. (Compote sauce will be thin.) Stir in orange sections. Serve over warm gingerbread.

Recipe Tips

To section an orange, carefully cut a circle of rind off top and bottom of orange, using a paring knife. Cut through the orange rind and white pith, but not the flesh, in approximately 1-inch sections, pulling the knife across the rind from the top of the orange to the bottom of the orange. Peel each orange rind section away from the flesh of the orange. Remove any white pith and membrane from outside orange. The orange flesh should be exposed. For each section, cut between the fruit and membrane on each side. Lift out each segment.

Nutrition Facts (1 serving)

Calories

380

Cholesterol

60mg

Carbohydrates

62g

Protein

4g

Fat

14g

Sodium

420mg

Dietary Fiber

3g

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