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Toasted Cinnamon Pound Cake with Gingered Sauteed Pears and Vanilla Ice Cream

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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 servings
You can bake the pound cake and saute the pears a day or two ahead. A light toasting rewarms the pound cake for a warm satisfying dessert.
3 tablespoons butter
1/2 cup sugar
4 large ripe Bartlett pears, peeled, cored, sliced
3 tablespoons finely diced crystallized ginger

4 to 6 3/4-inch-thick slices Cinnamon Pound Cake (see recipe)
Vanilla ice cream
Other necessary recipes:
Cinnamon Pound Cake
Melt butter in heavy large skillet over medium heat. Sprinkle sugar over butter and cook without stirring until sugar melts and turns golden brown, about 4 minutes. Immediately add pears and ginger. Reduce heat to low and cook, stirring occasionally and gently, until pears are juicy and caramel in pan dissolves, about 12 minutes. Continue cooking until juices thicken into syrup consistency and pears are tender, about 10 minutes longer.

DO-AHEAD TIP: Pears can be made 2 days ahead. Cover and chill. Stir over medium heat to rewarm before serving.

Preheat broiler. Arrange cake slices on baking sheet. Broil until lightly toasted, about 2 minutes. Place 1 cake slice on each plate. Spoon pears and juices over cake. Top with scoop of ice cream and serve.

Recipe developed exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 389
Fat. Total: 15g
Fiber: 4g
Carbohydrates, Total: 65g
Sodium: 97mg
% Cal. from Fat: 35%
Cholesterol: 72mg
Protein: 2g
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