Make Ahead
Warm Gingerbread With Pear Ice Cream and Caramel Sauce
Popular on Food52
11 Reviews
Babs I.
November 15, 2011
I bake. A lot. When you say "brownie pan", do you mean 13x9, 9x9 or something else? I look forward to making this recipe, as well as the one for pine nut brittle.
Ms. T.
November 16, 2011
I usually use a 9x9. I'm guessing you could use any similar size, but may need to adjust the cooking time accordingly. It's supposed to be moist and chewy (not crumbly and cake-like), so I would err on the side of under-cooking a tad. Glad you like the recipe(s)!
lime L.
September 18, 2011
This sounds like the perfect thing to have after a crisp afternoon raking leaves and putting the garden to rest for winter.
AntoniaJames
November 12, 2010
How many egg yolks do you use for the ice cream? I see yolks mentioned in the instructions, but not in the ingredients list. Thanks! ;o)
Ms. T.
November 14, 2010
Oops! Thanks for pointing this out. It's six egg yolks, and I've edited the recipe above.
SallyCan
November 12, 2010
Nice. Love the pear ice cream.
AntoniaJames
November 12, 2010
Mmmm. Me, too! Actually, the combination sounds heavenly. And gingerbread with the consistency of a brownie? Wow. I'm definitely going to try this. ;o)
Threemealsaday
November 10, 2010
I like the seasonal flavors and ingredients.
Dana S.
January 29, 2014
This is great concept, but the recipe like most gingerbread recipes does not call for hot water. I baked the cake twice and both times it came out very dense and rock hard on the outside. I think adding some hot water to this one could help it a bit.
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