Description
A recipe for Mini Ginger-Pear Cakes With Warm Figs and Pears in Brandied Honey Sauce

Ingredients

• Mini Ginger-Pear Cakes
  
• 3/4 cup granulated sugar
  
• 1/3 cup butter, softened
  
• 1 large egg
  
• 1/4 cup finely grated, peeled USA Pears
  
• 1/4cup 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 and Pears in Brandied Honey Sauce
  
• 2 to 3 ripe USA 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 figs

Preparation
Preheat oven to 350°F. Generously coat 6 mini-Bundt pans* with vegetable cooking spray. 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.

While cakes bake, prepare sauce: Core pears and cut into 18 (1/2-inch) slices. 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 brandied honey sauce over fruit and cake.

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

Nutrition
no information available

Serves
Makes 6 small cakes

Variations
no information available