Gingerbread with Fruited Compote
Gingerbread with Fruited Compote
Apples and pears combine with fresh gingerroot for a warm accompaniment to this moist gingerbread.
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45 min
Prep Time
1 hr 25 min
Total Time
8
servings Ingredients
Gingerbread
1 34 cups all-purpose flour
12 cup Land O Lakes® Butter, softened
12 cup mild molasses
13 cup firmly packed brown sugar
1 teaspoon baking soda
2 teaspoons finely chopped fresh gingerroot
1 teaspoon freshly grated lemon zest
12 teaspoon salt
14 teaspoon ground cloves
14 teaspoon ground nutmeg
Fruit Compote
2 tablespoons Land O Lakes® Butter
1 large (1 12 cups) tart cooking apple, peeled, cored, sliced 1/8 inch
1 large (1 12 cups) pear, peeled, cored, sliced 1/8 inch
12 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.
How to make
-
STEP 1
Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
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STEP 2
Combine all gingerbread ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
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STEP 3
Pour into prepared pan. Bake 25-35 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan.
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STEP 4
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.
Tip #1
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.
380 Calories
14 Fat (g)
60 Cholesterol (mg)
420 Sodium (mg)
62 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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