Mini Ginger-Pear Cakes with Warm California Figs and Pears in Brandied Honey Sauce

Makes 6 cakes

Ingredients

Ginger-Pear Cakes:

3/4 cup granulated sugar

1/3 cup butter, softened

1 large egg

1/4 cup finely grated, peeled USA pears

1/4 cup finely chopped crystallized ginger

1 1/2 cups all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground allspice

3/4 cup buttermilk

Warm Figs & Pears in Brandied Honey

2 to 3 medium ripe Northwest pears

1 tablespoon lemon juice

1/3 cup water

1/3 cup honey

5 tablespoons brandy, divided use

1 cup halved, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

Directions

  1. Preheat oven to 350 degrees. Generously coat 6 mini-bundt® pans * with vegetable cooking spray. Core pears and cut into 18 (1/2-inch) slices. In large bowl, cream sugar and butter with electric mixer. On low speed, beat in egg, then pear and ginger. Combine flour, cinnamon, baking powder, baking soda and allspice. Add flour mixture in three additions, alternating with buttermilk. Spread batter evenly in pans. Bake 18 to 22 minutes or until pick inserted in cake comes out clean. Cool 5 minutes. Turn out onto wire rack. Serve warm or at room temperature.
  2. While cakes bake, prepare sauce: Place pear slices in bowl and toss gently with lemon juice; set aside. In small saucepan combine water, honey and 1/4 cup brandy. Bring to a boil then reduce heat and simmer 2 minutes. Add figs and simmer 3 minutes. Stir in pear slices. Remove from heat and stir in remaining 1 tablespoon brandy. To serve, place cakes on small plates. Arrange fruit on each plate, dividing evenly. Drizzle 1 to 2 tablespoons brandy-honey sauce over fruit and cake.

*Or 9 (2 1/2-inch) muffin pan cups.

Photo: David Campbell

Nutrition Information

amount per serving

  • Calories 566
  • % Calories from Fat 19%
  • Fat 12
  • Cholesterol 63
  • Protein 6
  • Carbohydrates 104
  • Fiber 7
  • Iron 3
  • Sodium 215
  • Calcium 139
  • Potassium 354