Toasted Gingerbread With Grilled Pears and Caramel

“A delightful Bobby Flay recipe that appears the perfect end to any Fall dinner--and it is completed on the BBQ! Recipes included to make the gingerbread and caramel sauce ahead of time - the dessert is quick to pull together for your favorite guests! Times listed on his recipe are: Prep Time: 20 minutes Inactive Prep Time: 30 minutes Cook Time: 1 hour 15 minutes”
1hr 35mins

Ingredients Nutrition


  1. *Bread and caramel sauce should be prepared ahead.
  2. Preheat a grill to medium heat. (If caramel sauce has cooled completely, return to heat and warm while preparing the pears).
  3. Cut pears in half lengthwise; Use a melon baller, remove the seeds and core.
  4. Brush the pears with orange juice and place on the grill cut side down.
  5. Let the pears cook until they are lightly caramelized, about 5 minutes.
  6. As the pears are cooking, place the gingerbread on the grill and lightly toast on each side.
  7. Remove the pears and the gingerbread from the grill.
  8. To assemble, place the toasted gingerbread on a plate.
  9. Slice the pears and arrange them on top of the gingerbread.
  10. Drizzle with caramel sauce and garnish with a sprig of fresh mint.
  12. Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
  13. Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated.
  14. Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  16. Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened.

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