Thursday, December 30, 2010

BHG Recipe: Gingerbread Tumble

Gingerbread Tumble Recipe

I found this recipe on the website for Better Homes and Gardens. I'm planning to make it for our New Year's Eve party. I hope it turns out well. Fingers crossed and Happy New Year!

1 quart vanilla ice cream, softened
2-3 tsp grated fresh ginger OR 1/2-1 tsp ground ginger
1 box (14 oz) gingerbread mix
2 cups sugar
3/4 cup butter
1 tsp ground cinnamon
9 small pears; peeled, cored, and halved OR 3 cans (16 oz) pear halves, drained

1. In a bowl, combine softened vanilla ice cream with ginger. Cover and freeze 4 hours or overnight.
2. Prepare and bake gingerbread mix according to package directions using the 9x9x2-inch pan option. Cool. Cut into 1-1/2- to 2-inch chunks.
3.  In a 12-inch skillet combine sugar, butter, and cinnamon. Cook and stir over medium-high heat for 3 minutes. Carefully add pears, stirring to coat. Cook and stir an additional 8 to 10 minutes for fresh pears or 3 minutes for canned pears.
4. To assemble, place gingerbread in a 3-quart au gratin dish or oval casserole. Top with scoops of ice cream and pears. Drizzle with half of the sauce in skillet. Pass remaining sauce. Serve immediately. Makes 10 to 12 servings.

And may the peace of the Lord be always with you.

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