3 small or 2 large pears, peeled
1 cup Taylor’s 10-year-old Tawny Port
½ cup caster sugar
150 grams butter
190 grams golden syrup
200 grams plain flour
110 grams brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 tablespoon ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
⅔ cup milk
1 egg, size 8
1 cup white sugar
¾ cup cream, warmed
35 grams butter, cubed
¼ teaspoon table salt
You will need...
a 13cm x 23cm loaf tin, fully lined with baking paper
Pears: Slice 1cm off the bottom of each pear so they will stand up flat.
Place the pears in a saucepan. Add the port, caster sugar and 2 cups water. Bring to a simmer, partially cover and cook for 1 hour, or until the pears have softened. Drain liquid and set pears aside to cool.
Preheat the oven to 160°C.
Ginger loaf: In a saucepan, melt the butter and golden syrup. Set aside to cool.
In a large bowl or the bowl of a stand mixer, combine all the dry ingredients. Add the butter mixture, milk and egg and mix well to combine. The mixture will appear quite wet.
Pour the batter into the prepared tin then gently place the pears into the batter.
Bake the loaf for 1 hour, or until a skewer comes out clean. Set aside for at least 30 minutes to cool before removing from tin.
Caramel sauce: Place the sugar and ¼ cup water in a large saucepan set over a low heat. Once the sugar has dissolved, increase the heat and simmer, without stirring, for 10-12 minutes, or until golden brown. Use a pastry brush with a little water to remove any sugar crystals from forming around the edge of the liquid. Once golden, remove from the heat and add the warmed cream – be careful, the caramel will bubble up. Return to the heat and add the butter, stirring until it is completely melted. Remove from heat, stir through the salt and set aside to cool and thicken.
To serve: Drizzle the caramel sauce over the ginger loaf before slicing and serving. Makes 1 large loaf