Guinness Gingerbread Cake Recipe

• 1 recipe Guinness Gingerbread Bundt Cake with Salty Caramel Drizzle
• 3 cups water
• 1 cup sugar
• 6 ripe but firm pears, peeled, quartered, and cored
• Peel from 1 orange, removed in strips with a vegetable peeler (avoid the bitter white pith)
• 12 vanilla bean
• 3/4 cup heavy cream
• 1/2 cup creme fraiche
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract

1. Follow the directions for our recipe.
2. To poach the pears, bring the water and sugar to a boil over high heat.
3. Reduce the heat to medium and add the pears and orange peel.
4. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan.
5. Adjust the heat so that the liquid simmers gently.
6. Poach the pears until tender, about 15 to 20 minutes.
7. Let cool in the poaching liquid.
8. To make the whipped creme fraiche, in a bowl, stir together the cream, creme fraiche, sugar, and vanilla.
9. Beat just until soft peaks form.
10. To serve, remove the pears from the poaching liquid and cut them into thick slices.
11. Place the slices in a bowl and toss with about 14 cup of the poaching liquid.
12. Cut the caramel-drizzled cake into wedges.
13. Top the wedges with sliced pears and dollops of whipped creme fraiche.

gingerbread bundt, water, sugar, orange, vanilla bean, heavy cream, creme fraiche, sugar, vanilla

Taken from www.chowhound.com/recipes/guinness-gingerbread-with-vanilla-scented-pears-and-whipped-creme-fraiche-31130 (may not work)