Gluten-free gingerbread with pears topped with caramel
Discover our new recipe for pear gingerbread with caramel glaze, which will immediately charm you not only with its taste, but also with its appearance. This delicious dessert brings a unique combination of sweet, juicy pears and aromatic gingerbread, which will delight your senses and bring an unmistakable aroma to your kitchen. For the preparation, we used the gluten-free Fine mix Liana flour mixture for gingerbread. This mixture is enriched with carefully selected gingerbread spices that harmonize beautifully with the sweetness of pears. With their fine texture, the pears perfectly complement the dense and fragrant gingerbread that surrounds the whole fruit. The result is a dessert that is not only tasty, but also aesthetically impressive - with each cut, the beautiful shape of the entire pear hidden in the gingerbread is revealed. Watch our new video recipe and find out how easily you can prepare this artistic gem at home.
Ingredients
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Gingerbread dough
- 2 mugs Fine mix Liana
- 1 cup granulated sugar
- 1 cup sweet/sour milk
- 1/2 cup oil
- 1 egg
Caramel frosting
- 60 ml of water
- 125 g granulated sugar
- 65 ml of whipping cream
- 1 tbsp butter
- a pinch of salt
Next we need
- 5 pears
- chopped nuts
→ form with dimensions 31 x 11 x 8 cm
- Peel the washed pears, cut them in half and remove the cores. We leave the pears whole and with the stem.
- Gingerbread dough: Mix all the ingredients in a bowl and beat with an electric mixer. If necessary, we can add milk if the dough is too stiff.
- Pour into a mold lined with baking paper.
- Spread the halved pears vertically into the dough.
- Bake at 165°C for 30 minutes. After baking, let the gingerbread cool, then remove it from the mold.
- Caramel glaze: In the meantime, prepare the caramel glaze. Put the water and sugar in a higher container and heat it at the highest temperature. When we reach the boiling point, we cover the mass, ideally with a transparent lid, so that we can observe the caramelization process. As soon as the caramelization starts, reduce the temperature to half and monitor the caramel so that it has the desired color. DO NOT stir the caramel all the time. Finally, stir in the whipping cream, butter and salt. Adjust the amount of salt to your taste, add a few crystals to highlight the caramel, if you want salty caramel, add about half a teaspoon.
- Cover the finished gingerbread cake with the frosting prepared in this way. We can use chopped nuts for sprinkling.
Good tip 1: After whipping, we can mix different variations with a spoon to taste, e.g. pieces of chocolate, crushed nuts, raisins, poppy seeds, coconut...
Good tip 2: Before the end of baking, check the dough with a toothpick to see if it is cooked enough.
Good tip 3: You can use pears whole, or cut them into cubes in the manner of pear-gingerbread.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Gingerbread dough
- 2 mugs Fine mix Liana
- 1 cup granulated sugar
- 1 cup sweet/sour milk
- 1/2 cup oil
- 1 egg
Caramel frosting
- 60 ml of water
- 125 g granulated sugar
- 65 ml of whipping cream
- 1 tbsp butter
- a pinch of salt
Next we need
- 5 pears
- chopped nuts
→ form with dimensions 31 x 11 x 8 cm
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