Yields: 1 bundt cake (8-10 servings)
Ingredients:
1 package Carolyn’s Farm Kitchen Old-Fashioned Gingerbread Mix (prepared according to package directions)
3 c. peeled and diced ripe pears (approx. 2-3 large pears)
Cranberry Caramel Sauce
Yield: 1 ½ cups
Ingredients:
1 c. packed light brown sugar
2 Tbl. light corn syrup (or Agave syrup)
2 Tbl. unsalted butter
½ c. heavy cream
1 c. whole cranberries, fresh or frozen
Method:
Preheat the oven to 350 and grease a 10” bundt pan. Prepare the mix according to directions and fold in the diced pears. Spread the batter evenly in the pan and bake for _______ or until just no longer wet in the center when tested with a paring knife. Remove from the oven and allow cake to cool before turning out of the pan onto a large plate or platter.
Meanwhile prepare the sauce by combining everything except the cranberries in a medium saucepan. Bring the mixture to a simmer – stirring occasionally – then add the cranberries and continue to cook for 8-10 minutes or until the berries have burst and the sauce is slightly thickened (note: it will thicken a bit more as it cools). Remove from the stove and allow it to cool a bit before serving.
Cut the gingerbread into slices and serve with warm cranberry caramel sauce on the side.
Recipe Tips:
-Other fruits can be added in place of the pears (apples, blueberries)
-Gingerbread can be made 2 days in advance. Wrap well with plastic until ready to serve. Also freezes well!
-Caramel sauce can be made well ahead and stored for up to 2 weeks in the refrigerator. Warm before serving.