Gingerbread with Apricot Compote

author: sarahjane

created: 2004-10-27 00:04:54



Adapted from Epicurious. Another good dessert for Fall or Winter. I made it on New Year's Eve one year to follow roast beef and yorkshire pudding. The recipe breezily suggests you make this in 8 mini bundt pans, which of course we all have lying around...


Ginger Bread 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted, cooled slightly 1 cup (packed) light brown sugar 1 cup mild-flavored (light) molasses 2 large eggs 1 cup hot water 2/3 cup chopped crystallized ginger (about 3 1/2 ounces) Position rack in center of oven and preheat to 350°F. Generously butter and flour 12-cup Bundt pan. Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl. Combine melted butter and brown sugar in large bowl. Beat until well blended. Gradually beat in molasses. Beat in eggs. Add dry ingredients and beat until well blended. Gradually beat in hot water. Stir in chopped crystallized ginger. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 55 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.) Apricot Compote 2 1/2 cups water 1/2 cup sugar 2 cinnamon sticks, broken in half 3 cups dried apricots 1/2 cup brandy 3 tablespoons chopped crystallized ginger Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add apricots and brandy and simmer uncovered until fruit is tender but still retains shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled. Cut cake into wedges. Place on plates. Spoon some compote alongside each wedge. Garnish with sweetened whipped cream and serve. Serves 8.