Gingerbread with b&b apple compote and b&b caramel sauce
Gingerbread with B&B Apple Compote and B&B Caramel Sauce recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
This recipe combines the warm and spicy flavors of gingerbread with a delightful twist of B&B apple compote and B&B caramel sauce. The soft and moist gingerbread perfectly complements the sweet and tangy apple compote, while the rich and creamy caramel sauce adds a decadent touch. With its blend of comforting spices and indulgent toppings, this dessert is sure to be a hit during the holiday season or any special occasion.Keywords: gingerbread, B&B, apple compote, caramel sauce, dessert.
Gingerbread with b&b apple compote and b&b caramel sauce details
- Ingredients
- 1-1/2 cups water
- 1 cup molasses
- 1 teaspoon baking soda
- 1 stick butter, softened
- 1 cup light brown sugar
- 1 large egg
- 2-1/2 cups flour
- 1 Tablespoon baking powder
- 2 teaspoons ginger
- 1-1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- pinch of nutmeg
- pinch of cloves
- Compote:
- 6 large juicy apples
- 1-1/2 tablespoons unsalted butter
- 1/2 cup sugar
- 1/4 cup B&B Liqueur
- 2 Tablespoons fresh lemon juice
- Caramel Sauce:
- 3 cups sugar
- 1 cup water
- 1-3/4 cups cream
- 2 Tablespoons unsalted butter
- 1/4 cup B&B Liqueur
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan. Combine water, molasses and baking soda in a saucepan; bring to a boil and remove from the heat. In a bowl, cream butter and brown sugar; beat in egg. Sift remaining dry ingredients together into a bowl. Fold dry ingredients and molasses mixture into the creamed butter and mix slowly.
Pour batter into pan and bake for 30 minutes. Check for doneness by inserting a toothpick in the center of cake. Toothpick should come out slightly wet.
For the apple compote: Peel, core and thinly slice apples. Melt butter in a large skillet over low heat. Add apples, sugar, B&B Liqueur and lemon juice. Cook until apples are tender.
For the caramel sauce: In a heavy-bottomed saucepan, dissolve sugar in water over low heat. Increase heat and cook at a gentle boil until golden but not brown. Immediately remove pan from the heat, as color turns quickly. Whisk in cream a few tablespoons at a time, then stir in butter and B&B Liqueur.
To serve, cut gingerbread into squares. Set a piece on a dessert plate, spoon apple compote around the sides and drizzle caramel sauce over the top. If you like, garnish with a dollop of whipped cream.
Share this content!
As seen in:
Reference: Gingerbread with b&b apple compote and b&b caramel sauce
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.