Fondant Aux Poires Et Au Gingembre Choc Ginger Pear Fudge Cake Recipes

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CHOC RIPPLE CAKE



Choc Ripple Cake image

My family adore this cake, the hardest part of making it, is leaving in the fridge for so long before serving! This can either be formed into a log or with a little more cream and extra biscuits it can be formed into a ring. Arnotts make Choc Ripple Biscuits.

Provided by Tisme

Categories     Dessert

Time 6h25m

Yield 8-10 serving(s)

Number Of Ingredients 5

300 ml cream
1 teaspoon caster sugar
vanilla essence
250 g chocolate ripple biscuits
35 g Peppermint Crisp candy bars, crushed

Steps:

  • Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
  • Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
  • Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
  • Before serving, decorate with crushed pepermint crisp.
  • When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.

GINGER PEAR UPSIDE-DOWN CAKE



Ginger Pear Upside-Down Cake image

Make and share this Ginger Pear Upside-Down Cake recipe from Food.com.

Provided by me2006

Categories     Dessert

Time 2h40m

Yield 10-20 serving(s)

Number Of Ingredients 14

3 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
4 -5 pears, medium to large, ripe, peeled, cored, and quartered lengthwise
8 ounces unsalted butter, at room temperature
3/4 cup light-brown sugar
2 tablespoons peeled grated fresh ginger
3 large eggs
2/3 cup molasses
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk

Steps:

  • Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
  • To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
  • To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
  • Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
  • In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
  • Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
  • Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan's base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.

GINGER PEAR CAKE



Ginger Pear Cake image

I don't usually like cakes that start with a cake mix, but this one is wonderfully tasty and moist! I use light sour cream and have also substituted non-fat vanilla yogurt for the sour cream.

Provided by DoremiAZ

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pear halves in natural juice, reserve juice
1/4 cup firmly packed brown sugar
1 tablespoon butter, softened
1 (18 1/4 ounce) yellow cake mix or 1 (18 1/4 ounce) French vanilla cake mix
1 cup sour cream
1/3 cup reserved pear juice
1/3 cup butter, softened
3 eggs
1/3 cup chopped candied ginger
1 tablespoon butter, softened
1 cup confectioners' sugar
remaining pear juice

Steps:

  • Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
  • Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
  • In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
  • In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  • Spoon cake mixture into prepared pan until 3/4 full.
  • Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
  • While the cake is cooling mix the glaze.
  • Once the cake is completely cool move it to a platter and add the glaze.

ROAST CHICKEN WITH GINGER, MACARONI AND CARAMELIZED TOMATOES



Roast Chicken With Ginger, Macaroni and Caramelized Tomatoes image

Another Provencal recipe (Poulet Roti au Gingembre, Coudes au Jus) by way of Richard Olney. Cooking time includes an hour for draining/drying the tomatoes.

Provided by Chef Kate

Categories     Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 lbs roasting chickens
salt and pepper
1 tablespoon fresh ginger, grated
3 tablespoons olive oil
1 lemon, juice of
1/2 cup white wine
12 ounces elbow macaroni
2 garlic cloves, crushed, peeled, chopped
1 lb tomatoes, peeled, seeded, coarsely chopped
1/4 cup basil leaves, fresh

Steps:

  • Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
  • Preheat oven to 450°F.
  • Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
  • Smear the outside of the bird with olive oil and season with salt and pepper.
  • Place the chicken on its side in an oval baking dish and place the dish in the oven.
  • When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
  • After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
  • Bring the wine to a simmer and reserve.
  • When there is no more lemon juice, pour the wine into the pan and continue basting.
  • Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
  • When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
  • Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
  • In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
  • As soon as the garlic begins to sizzle, add the tomatoes.
  • Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
  • Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
  • Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
  • Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
  • Carve the chicken at the table and serve it with the macaroni.

Nutrition Facts : Calories 1031.4, Fat 52.4, SaturatedFat 13.3, Cholesterol 187.2, Sodium 187.9, Carbohydrate 74.6, Fiber 4.5, Sugar 6, Protein 57.1

SAVOY SAUTEED SAUSAGE AND POTATO



Savoy Sauteed Sausage and Potato image

Also called, "Le gratin des Terres Froides aux saucisses de kaion," from Brigitte Tilleray's, The Frenchwoman's Kitchen. This recipe originates from Savoy in the southeast of France. Perfect with a green salad and a glass of the wine used in the recipe.

Provided by KissKiss

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 ounces butter
6 sausages (author recommends herb-flavored, I used bratwurst and plan to try Italian sausage)
2 medium onions, sliced (I used Vidalia)
5 ounces water
5 ounces white wine (I used Chardonnay)
2 lbs waxy potatoes, peeled and diced (I used 2 baking potatoes)
salt and pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Melt the butter in a large flameproof gratin dish or a large cast-iron pan. As soon as it begins to froth, add the sausages and onions and saute until golden brown, about 10-15 minutes.
  • Add the water and wine, then the diced potatoes. Mix well and season with salt and plenty of pepper.
  • Transfer dish or pan to the oven and bake until potatoes are tender and fall apart, about 40 minutes. While cooking, stir occasionally and add more water, if necessary.

Nutrition Facts : Calories 597.2, Fat 34, SaturatedFat 14.8, Cholesterol 91, Sodium 634.4, Carbohydrate 46.5, Fiber 5.8, Sugar 4.6, Protein 17.9

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